the chicory in the lemon juice until completely coated. Heat a griddle
until very hot, then griddle the chicory, cut-side down first, turning
them halfway through to get nice criss-cross lines. Flip over and
griddle briefly on the rounded side. Tip straight into a bowl and toss
with 1 tbsp of the olive oil.
To serve, balance the chicory on top of each other, then place 2 fig halves next to it. Dress the other leaves in the balsamic
vinegar and remaining olive oil, then scatter around the plate with the Parmesan and serve.