This salad can be a fun addition to any smoky barbeque or a reason alone to fire up the grill. The flavors are light, bright, clean and simple. Chicory (also known as a Belgian endive) can be notoriously bitter, but a delicate toss in an herby vinaigrette and quick sear on the grill transforms this green into sweet, tender goodness.

Grilling lends a nice caramelization and new flavor to tomatoes as well. It's still too early in the season for locally grown heirloom varieties, but since this preparation requires firm, barely ripened tomatoes, you may be able to find some from elsewhere. There are over 600 kinds of 'heirloom' tomatoes and they all have these fantastic secret double agent names like Black Krim, Bloody Butcher, Mr. Stripy, or Jersey Devil. For this recipe I used the less menacing Green Zebra's and White Queens, both of which get on quite well with fresh dill and basil.

Some creamy chevre and nutty olives crumbled on top brings it all together. As opposed to Feta cheese typically made with sheep’s milk, goat's milk chevre is far less salty and overwhelming.

Ingredients
3 tablespoons extra-virgin olive oil plus additional for drizzling
2 tablespoons chopped fresh dill
2 tablespoons white balsamic vinegar
2 teaspoons honey
Dash of granulated garlic, freshly ground black pepper, and sea salt
4 Belgian endives, halved lengthwise with some core still attached to each piece
4 smaller, firm heirloom tomatoes, quartered
A large handful of mesclun or mixed field greens
¾ cup of Cerignola or other green olives, pitted and halved
½ cup chevre cheese, crumbled
6 fresh basil leaves, chopped for garnish
 
Preparation
Prepare barbecue (medium-high heat). You can keep food from sticking by making sure the grill is clean and greasing the cooking surface with a rag or paper towel dipped in vegetable oil (use tongs so you don’t burn yourself).

Whisk the olive oil, dill, vinegar, honey, garlic, salt, and pepper. Toss endives and tomatoes, sprinkle with salt and pepper, and place them flesh side up on the grill. Cook for 3-5 minutes until they’re nicely wilted and can be removed with ease.

Cut cores from the endives. Arrange vegetables in a bowl or on a plate with mixed greens. Garnish liberally with olives, cheese, and basil. Drizzle with remaining dressing and serve.