Witlof suffers in popularity because it belongs to the bitter chicory family but this tasty, slender vegetable has succulent tightly furled leaves suitable for many winter dishes. It is commonly labelled Belgian endive, chicory or witloof in European cookbooks and there has been confusion over the labour-intensive vegetable's title for some time but in Australia it is marketed as witlof.
1 tbsp butter
1-2 tsp caster sugar
4 witlof, halved
12 thin slices prosciutto
60g baby rocket leaves
150g gorgonzola dolce (mild)
1 1/2 tbsp Pedro Ximenez (sweet sherry)
3 tbsp extra virgin olive oil
Salt flakes and cracked black pepper
1/2 bunch chervil leaves
Melt butter in a large frying pan over medium heat, sprinkle sugar over witlof and cook for 3-4 minutes, turning occasionally until caramelised. Place prosciutto on serving plates and scatter with rocket leaves. Cut gorgonzola into 1cm dice and scatter over rocket.
In a small bowl combine Pedro Ximenez, olive oil and salt and pepper, and whisk until smooth. Place witlof on top of rocket leaves and drizzle salad with dressing. Top with chervil leaves.