Chargrilled Rosemary Endive Salad

• 4 pieces Chicory (endive)
• 1.5 sprigs Fresh Rosemary, finely chopped (removed from stems)
• 2.5 tablespoons Olive Oil
• 2 tablespoons Balsamic Vinegar
• 1 pinch Sea Salt and Pepper
• 1 pinch Dried Chilli Flakes (optional)
• 2 Garlic cloves, crushed

1. Heat a griddle pan on high heat.
2. Cut the chicory in half, lengthwise.
3. Once the pan is very hot, place the chicory on the pan and leave to grill, turn after approximately 7 minutes or when they are beginning to soften and have griddle marks.
4. In a medium wooden salad bowl or chopping board, mix the olive oil, crushed garlic and three quarters of the chopped rosemary.
5. Once the chicory pieces are chargrilled on both sides, cut them into three or four pieces and add to the olive oil, garlic and rosemary mixture.
6. Toss the chicory with the mixture and add the balsamic vinegar, salt, pepper and chilli flakes.
7. Serve in the bowl or in the center of the wooden chopping board. Sprinkle with the remaining rosemary for decoration. Taste and add a little more of any of the ingredients if needed.
8. Enjoy!

rosemary, olive oil, balsamic vinegar, salt, chilli flakes, garlic

Taken from food52.com/recipes/22789-chargrilled-rosemary-endive-salad (may not work)