Method

• 1.
  Heat up a griddle pan. Brush the endive halves with 2 tablespoons of the extra-virgin olive oil, then grill them on both sides for 3–4 minutes or until nicely charred. Set aside.
• 2.
  Cut the pomegranate in half, then beat one half with a wooden spoon over a bowl to collect the seeds. Squeeze the juice out of the remaining half into a bowl and combine with remaining olive oil and vino cotto, then season with salt and pepper.
• 3.
  To assemble the salad, arrange the grilled endive halves onto a platter and top with the pine nuts, gorgonzola pieces and pomegranate seeds. Drizzle with the dressing then finish with baby basil leaves.