Split endives in half and remove the stalks.
Blanch for less than a minute and drain.
Now pan-fry these endives in a medium hot pan with olive oil, starting with the outer side, until they become golden.
Turn over to the other side, season with salt and pepper and pan-fry the inner side of the endives as well.
Then remove from the pan and absorb the excess oil with kitchen paper.
Arrange the endives in a layer in an open ovenproof dish, cover with a layer of mozzarella slices and grill under the salamander until the cheese is soft, brown and crispy.
Remove and add a few drops of basil oil and basil julienne.
Add some salt and pepper if necessary.
Prepare a vinaigrette with 3 tablespoons of Balsamic vinegar, 6 tablespoons of olive oil, salt and pepper