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Grilled Endives with Mushroom Aioli

Pair with Rodney Strong Vineyards Russian River Pinot Noir

Serves 4


Mushroom Aioli
2 egg yolks
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 garlic clove
1 cup grapeseed oil
Fresh ground black pepper
2 cups mushroom stock, reduced to 1/4 cup, cold

Grilled Endives
4 each heads Belgian Endive
2 each Fennel
Extra virgin olive oil
2 ounces Mild Blue Cheese
1/4 cup Roasted Pecans


Place yolks, mustard, garlic, lemon juice in a food processor, pulse until smooth. Slowly add the oil and the mushroom stock, season with salt and pepper.

Heat the grill, remove any wilted leaves from the endive and halve them, cut the fennel in quarters and toss with the endives, drizzle olive oil and sprinkle with salt.

Grill the vegetables until just tender, arrange some aioli in a middle of the plate, set the endives and fennel on top, sprinkle pecans and cheese.