Ingredients

• 2 tablespoons fresh lemon juice
• 6 large heads Belgian endive, quartered lengthwise
• 1 tablespoon olive oil
• 12 thin slices pancetta, cut in half

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Instructions

1. Bring large pot of salted water to boil. Add lemon juice. Add endive quarters and cook 1 minute. Drain well. Transfer to bowl. Drizzle endive with olive oil. Season with salt and pepper. Wrap 1 slice of pancetta around center of each endive quarter. Place wrapped endive on heavy large baking sheet. (Can be prepared 4 hours ahead. Cover and refrigerate.)
2. Preheat oven to 400°F. Bake wrapped endive until endive is tender and pancetta is crisp, about 20 minutes.