- Prep time 15 minutes
- Total time 35 minutes
- Portion size 8 servings
Ingredients
Method
In large skillet with lid, heat half of the oil over medium heat. Add prosciutto; cook until golden and crisp, turning slices halfway through cooking time, 3 to 4 minutes. Transfer to paper towel-lined plate; let cool slightly and crumble coarsely. Set aside.
In same pan, heat remaining oil with butter. Add garlic; cook, stirring often, about 1 minute. Add endives; cook until golden brown on each side, turning occasionally, 3 to 5 minutes. Pour in apple juice and vinegar; season with salt and pepper. Cover pan and reduce heat to medium-low. Cook until endives are tender, 10 to 12 minutes.
Remove from heat. Sprinkle endives with cheese, cover and let stand until cheese is melted, 4 to 5 minutes. Top with reserved prosciutto, walnuts and rosemary. Spoon cooking juices over endives and toppings.
Nutritional facts PER SERVING
- Iron 0.3 mg
- Fibre 1 g
- Sodium 250 mg
- Sugars 1 g
- Protein 2 g
- Calories 95
- Total fat 8 g
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
