Caramelized Endive & Picos

We made a dash for Moro--at the bar--recently, and had this.  The first time I use Picos (a Spanish roquefort). Will be a new staple on my tapas circuit!

4 endives

1 lemon

25 gr butter

pinch sugar

parsley

S&P

150 gr picos cheese (no rind)

3-4 tbls single cream

1 pinch grated nutmeg

1. Cut endives into quarters lengthways; boil water, add endives with a slice of lemon (keep from coloring); once returns to boil, simmer 2-3 mins until endives are soft
2. Drain, rinse with cold water, squeeze as much water out of endives as possible
3. Put cheese, single cream to taste, pepper, nutmeg into pan and stir til melted (leave some chunks--don't want overly smooth consistency)
4. Heat butter in another pan (use half butter + EVOO to make lighter), let bubble, add pinch sugar, put endives in pan and don't move so that they caramelize; season with S&P, flip over do the same. Add lemon at very end to deglaze.
5. Serve endives on warmed plate, pour picos down middle of endives, sprinkle parsley.