Preheat the grill to high. Trim the
chicory and cut lengthways into quarters.
Heat the olive oil in a shallow pan over
a moderate heat and soften the shallot
for 2 minutes. Add the chicory quarters,
cut side down, and cook for 3 minutes.
Turn them over, cover the pan and cook
for another 3 minutes, then season with
salt and pepper.
Slice the cheese, arrange the pieces
over the chicory and sprinkle the oregano
on top. Slide under the hot grill for a few
minutes until the cheese is bubbling.