Ingredients

• 1/2 cup extra-virgin olive oil
• 4 sprigs sage
• 3 heads endive, sliced in half lengthwise
• 3 heads radicchio di Treviso, sliced in half lengthwise
• 4 ounces crumbled gorgonzola
• Kosher salt and freshly ground black pepper
• Pinch red pepper flakes

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Instructions

1. Preheat the grill to high heat.
2. Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
3. Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
4. Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.