Grilled Red Endives with Blood Oranges

Peel the oranges completely, collecting the juice in a bowl. Using a serrated knife, cut out the segments, removing the white pith. Set aside these "segments."

Wash the endives, keeping the tops intact, cut off the ends, and remove a small cone from the base. Cut them in half lengthwise.

Prepare the dressing: pour the pomegranate molasses (or date syrup) into a tall bowl. Peel the garlic and press it with a garlic press. Add it to the syrup. Add the mustard, olive oil, the juice from the blood oranges, and a pinch of salt. Pepper to taste and blend with an immersion blender until smooth. Set aside.

Heat a frying pan and place the endives in it, cut side down, pressing them down with a spatula. Allow them to brown slightly on the cut sides for about 4-5 minutes. Turn them over once and let the other side color lightly for about 3 minutes.

To finish, grab them with a spatula and transfer them to a mixing bowl. Pour the dressing on top and gently stir to coat the endives, then transfer them to a serving dish. Distribute the reserved orange segments and serve.