Grilled Endive & Cambozola Dressing

Difficulty: Moderate
Time: 20 minutes
Serves: 4


  • 4 oz Cambozola cheese, softened and cut into cubes
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives, finely chopped
  • ½ tsp Kosher salt
  • 1 tbsp milk


  • 4 heads Belgian Endives, cut in half lengthwise
  • 1 tbsp olive oil
  • ¼ cup pecans, toasted
  • ½ cup Concerto® Grape Tomatoes, halved

Grace the grill with some Belgian endives topped with this creamy dressing and our Concerto® Grape Tomatoes. This dish is something unique and memorable to share with guests.


  1. To make the dressing, combine all of ingredients in a food processor and purée.
  2. For the salad, heat grill to high (approximately 450 – 500°F).
  3. Rub cut surface of the endives with olive oil and grill for 2-3 minutes, until slightly charred.
  4. Remove the endives and place on 4 plates.
  5. Drizzle dressing over the endives and scatter pecans and tomatoes and serve.