for 2 person

2 tbsp	olive oil
200 g	red chicory , cut lengthwise into eights with the stalk
½ tsp	salt
a little	pepper
3 tbsp	Fine Food Condimento ai fichi
125 g	Fine Food Mozzarella di Bufala Campana DOP, cut in half
2 tbsp	shelled pistachios, coarsely chopped

How it's done

Heat the oil in a non-stick frying pan. Fry the chicory over a medium heat for approx. 1 min. on each cut side, season. Add the balsamic and simmer briefly. Remove the pan from the heat, leave to infuse for approx. 2 mins. Serve the chicory on two plates, drizzle the cooking sauce over the salad. Top with the mozzarella and pistachios.

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