Instructions: With a vegetable peeler remove two 1 1/4- by 1/2-inch strips zest from orange and cut lengthwise into very thin strips. Squeeze enough juice from orange to measure 2 tablespoons. In a bowl whisk together zest, orange juice, vinegar, 2 tablespoons oil, and salt and pepper to taste until combined well.

Preheat grill pan. Halve endives lengthwise, keeping halves from separating into leaves, and brush all over with remaining 1 tablespoon oil. Season endives with salt and pepper and grill, cut-sides down, on a well-seasoned grill pan over moderately-high heat. Serve endives drizzled with vinaigrette.

This recipe yields 4 side-dish servings.

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