Chicory and ham

If there is one thing I have learned while living in France, then it is my love for chicory that arrives in the markets, generously stacked in boxes. The French are crazy about chicory (not all, of course, but in general). As well as ham. And this is the marriage of both in the way I love to have it. 

25 - 30 ml mild extra virgin olive oil
8 medium-sized chicory, halved
4 slices jambon blanc (boiled ham)
10 walnut halves, crushe
some parsley leaves
2 tbsp mild olive oil
freshly ground pepper

sauce:
1 large garlic clove, grated
1 tsp grainy mustardy
1 tsp maple syrup (or honey)
30 ml walnut oil or mild extra virgin olive oil 
sea salt to taste
1 tbsp water


In a pan, heat oil and place chicory, cut side down. Cook on medium heat until golden (4-6 mins). Turn over and cook for a few more minutes. Place in a serving dish. Serve right away or cool. Either way, spread with the sauce and top with meat, oil, nuts, parsley, and pepper. 

While the chicory is cooking, make the sauce. In a bowl, place garlic, mustard, and syrup, and mix. Slowly add oil, mixing all the time (that makes the sauce creamy) until all the oil has been added. Taste for salt and pepper and add water. Mix.