Heat the oil in a non-stick frying pan. Fry the chicory over a medium heat for approx. 1 min. on each cut side, season. Add the balsamic and simmer briefly. Remove the pan from the heat, leave to infuse for approx. 2 mins. Serve the chicory on two plates, drizzle the cooking sauce over the salad. Top with the mozzarella and pistachios.