2 heads endive, halved or quartered lengthwise Oil, for brushing 2 to 4 tablespoons best balsamic vinegar or vin cotto, or as desired Shaved curls of Parmigiano-Reggiano, for garnish Maldon salt, for garnish

Step 1 Heat a grill or cast iron pan over high heat until hot. Meanwhile, brush the endive pieces all over with a very light coating of oil. Char the pieces on all sides, 2 to 4 minutes. Serve the pieces drizzled with a little balsamic and curls of shaved Parmigiano-Reggiano, as well as a sprinkling of Maldon salt.

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