Remove brown outer layer of the endive and split into four pieces lengthwise. Season endive with salt, pepper and olive oil and place on grill or skillet. Cook for 4 to 5 minutes on each side until tender at the core and nicely caramelized.
In a food processor, add bread, salami, orange zest, half of the Pecorino Romano and parsley. Buzz until breadcrumbs are broken down and the mixture can be molded right in your hand. Place cooked endive on a sheet tray and loosely pack the bread mixture on the top of each piece.
For the vinaigrette, first reduce the orange juice using sugar, salt and black pepper until viscous and the mixture can coat the back of a spoon. Allow to cool and add 1 tablespoon sherry vinegar and 1 tablespoon olive oil.
To complete, place endive in the oven and cook until salami is crispy, about 6 to 8 minutes. While the endive is cooking, julienne the remaining raw pieces of endive and place them in a bowl with Alici Marinate, 1 tablespoon of the oil they were packed in and the remaining sherry vinegar. Place two halves of the cooked endive on a plate and top with the salad of raw endive and Alici Marinate. Finish with the remaining Pecorino Romano and drizzle with vinaigrette.