Grilled Chicory with Sherry Vinegar and Jamon

• 2 large white chicory heads
• ½ small bunch fresh flat-leaf parsley, roughly chopped
• 150 g

To make the dressing, put the sherry vinegar into a small saucepan and place over a low heat until it has reduced to about 2 tablespoons. Watch it carefully, as it takes no time to reduce. Crush the garlic and thyme with a good pinch of salt, preferably in a mortar and pestle, until a smooth paste h