Grilled Belgian Endive With Quince Vinaigrette

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0 x FOR THE VINAIGRETTE --- 1/4 cup plus 2 tablespoons extra virgin oil

2 tbsp Champagne Vinegar

3 tbsp quince paste

Juice of half a lemon

Kosher salt and freshly ground black pepper, to taste

4 head FOR THE ENDIVE --- Belgian Endive, sliced lengthwise

2 tbsp Extra Virgin Olive Oil

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