Cheese Schnitzel with Caramelised Endive

• Halve the endive lengthways, leaving the core intact so as to keep the leaves together.
• Melt a knob of butter in a deep frying pan over high heat and fry the endive for 1 minute. Season with salt and pepper, then lower the heat.
• Cover with the lid and allow to stew for 10 - 15 minutes.

• Stir in the honey and allow the endive to caramelise for 2 minutes over medium-high heat (see Tip).
• Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the schnitzel for 3 - 4 minutes per side, or until golden-brown.

Tip: taste the endive before serving and add extra honey as necessary if it seems too bitter.

• Slice the onion into half-rings.
• Heat a clean frying pan over high heat and toast the sunflower seeds until they start to turn lightly golden-brown. Remove from the pan and set aside.
• Heat a drizzle of olive oil in the same pan over medium-high heat and fry the onion for 4 - 6 minutes, then deglaze with half of the white balsamic vinegar. 

• Stir in the onion chutney and a splash of cooking liquid, then cook for 2 more minutes. Turn off the heat and keep warm until serving.
• In a salad bowl, combine the rest of the white balsamic vinegar with some extra virgin olive oil as preferred. Season to taste with salt and pepper.
• Shortly before serving, add the lettuce and toss well to combine.