Endive, piquillo pepper & chorizo salad

3 oz. cooking chorizo, sliced or crumbled

6 piquillo peppers from a jar, drained and cut into thin strips

2 garlic cloves, finely chopped

12 Kalamata style black olives, pitted and halved

1 T. chopped flat leaf parsley

2 T. dry sherry

3 white endives

1 T. sherry vinegar

3 T. extra virgin olive oil

salt and freshly ground black pepper

Cook the chorizo in a cold frying pan over medium heat until the fat has rendered and it starts browning slightly. Add the peppers, garlic, olives, and parsley and cook together for a few minutes. Add the dry sherry and cook until it has reduced, about 3 to 4 minutes. Remove from the heat and set aside. Remove 8 to 10 of the outer layers of the endives and set aside. Chop the rest of the endives into 1/2 inch strips, discarding the woody ends, and mix with the cooked chorizo and peppers. Make the dressing by mixing the vinegar and oil together, season with salt and pepper to taste; remember the chorizo is quite salty. To finish off the dish, arrange the whole endive leaves all around a serving platter and place the pepper, chorizo, and endive mixture in the center. Drizzle with the dressing and serve.