Summary

Ingredients

• 2 chicory
• 4 tablespoon olive oil
• 4 cl balsamic vinegar, red or white
• 4 small tomato (s)
• 1 tablespoon Herbs Provence
• a bit salt
• some black pepper, freshly ground

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Instructions

1. A (large) pan with a lid is required.
2. Remove the outer leaves of the chicory and cut into lengthways slices as thick as a finger.
3. Heat the oil in a pan, fry the chicory slices on both sides. Deglaze with the balsamic vinegar and immediately put the pan lid on top.
4. Let simmer until the chicory is firm to the bite (do not let it get too soft).
5. Then halve the tomatoes (possibly eighth for larger tomatoes) and add to the chicory - just let them heat up (they shouldn`t get mushy!).
6. Salt and pepper the vegetables and pour the Provence herbs over them. Mix. Arrange nicely on plates.
7. Baguette can be served with it.
8. Chicory can also be served as an accompaniment to briefly roasted meat.