Not So Classic Wedge Salad

If you cannot find endive, you can use romaine or even radicchio (a little more bitter). This is a fun take on the classic

Serves 8

Ingredients:

4 heads endive, leaves separated
8 oz pancetta, diced
1 cup tomato jam- recipe below
4 oz Pt Reyes blue cheese, crumbled-(feel free to swap to goat or even swiss cubes if you prefer
½ bunch basil, torn

Instructions

1. Cook pancetta in a skillet over medium heat until crisp. Drain on paper towels.

2. Arrange endive leaves on a platter.

3. Spoon tomato jam into the leaves.

4. Top with pancetta, basil, and crumbled cheese.

5. Serve immediately.

Tomato Jam

Makes about 2 cups

2 lbs cherry tomatoes, halved
1 medium shallot, finely diced
2 cloves garlic, minced
¼ cup apple cider vinegar
¼ cup brown sugar
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tbsp chopped fresh basil 

Instructions

1. Heat olive oil in a saucepan over medium heat.

2. Add shallot and cook until softened, about 3–4 minutes.

3. Add garlic and cook for 30 seconds.

4. Add tomatoes, vinegar, brown sugar, salt, and pepper.

5. Bring to a simmer and cook for 30–40 minutes, stirring occasionally, until thick and jammy.

6. Remove from heat and stir in basil if using.

7. Cool completely before serving.

The jam can be made up to 5 days ahead and stored in the refrigerator.