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1
In a large mixing bowl, toss clean chicory with 3 tablespoons extra virgin olive oil, lemon juice and salt and pepper to taste.
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2
Divide among 4 plates, placing mixture in center of each.
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3
In a 10-inch to 12-inch saute pan, heat 4 tablespoons virgin oil until smoking.
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4
Meanwhile, dredge pompano fillet and sprinkle with black pepper.
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5
Carefully place crusted Pompano in saute pan and cook until golden brown (about 3 minutes per side).
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6
Meanwhile, roughly chop tomato and put into blender with balsamic, capers and remaining half cup extra virgin olive oil.
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7
Blend until smooth.
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8
Remove pompano fillets and place one on each plate over chicory.
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9
Arrange peppers vinaigrette around on plate and drizzle with tomato oil and serve immediately.
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10
In a 10-inch to 12-inch saute pan over a medium high flame, heat virgin olive oil until smoking.
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11
Add onion and garlic clove until softened (about 4 to 5 minutes).
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12
Add all the peppers and, shaking regularly, cook until quite soft yet still retaining individual texture (about 10 to 12 minutes).
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13
Remove from heat to large mixing bowl and allow to cool.
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14
In a small mixing bowl, combine balsamic vinegar, marjoram and extra virgin olive oil and season with salt and pepper.
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15
Pour this blend over cooled pepper mixture and toss gently with hands, being careful not to break up the peppers.
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16
Set aside for later use or serve as antipasto.
