B & R FARMS RECIPES
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GRILLED ENDIVE WITH CHICKEN

6 fennel bulbs, trimmed and cut into quarters lengthwise (reserve fonds for garnish.)
12 endives
1 ½ cups fresh orange juice
3/4 cup B&R Farms dried apricot preserves
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
4 cloves garlic, minced
12 slices orange, with peel on, for garnish
salt and pepper to taste

In a steamer basket over simmering water, place fennel and endive. Steam three minutes. Place in a non-reactive bowl. Let cool. Blend juice, apricot preserves, oil, vinegar and garlic. Season to taste with salt and pepper. Pour two cups of the vinaigrette over the fennel and endive. Marinate at least 15 minutes. Grill, four inches above heat source five to ten minutes or until crisp-tender, turning once during cooking. Place on platter cut side up. Drizzle with remaining vinaigrette. Cut orange slices in half. Garnish platter with orange slices and reserved fennel fronds. Serve with flattened grilled Cornish hens or chicken. For a vegetarian entrée, serve with cooked quinoa or amaranth and drizzle with apricot preserves.
From: California Farmer