Clean and rinse the Treviso. Spin dry and cut into small pieces. Heat the oil in a frying pan and fry the Treviso at a very high temperature. Then take it out again.
Add the sugar to the frying pan, let it melt and extinguish it on the spot with the vinegar. Later, toss the Treviso in the vinegar-caramel and season with salt and pepper.
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