Serves 4-6
For the Vinaigrette
2 garlic cloves
4 large anchovy fillets, rinsed and patted dry
2 tablespoons garnacha vinegar
¼ cup (60ml) extra-virgin olive oil
Cracked black pepper
For the Granola
1 ½ cups (50g) ½-inch cubes of day-old sourdough (you want a few pieces with some dark crust)
Extra-virgin olive oil
Kosher salt
1 cup (100g) walnuts
Freshly gorund black pepper
Chile flakes
1/3 cup (40g) irregular pieces (¼ – ½ -inch Pecorino Duro) Ubriaco Rosso
Scant 1/3 cup (about 35g) irregular pieces ( ¼ – ½ -inch Pecornio Duro)
For the endives
4 endives
Kosher salt
1 medium orange
1 tablespoon chardonnay vinegar
Extra-virgin olive oil