Cut the slices of Malax Loaf into cubes.
Fry the cubes carefully with the crushed garlic and olive oil to make croutons.
Finally add chopped parsley in the skillet.
Drain the croutons well.
Separate the endive leaves.
Chop the bacon in small pieces.
Fry them crisp in a skillet and drain well.
Place endive leaves, bacon and croutons on a plate.
Crumb some blue cheese over.
Season with black pepper, balsamico syrup and olive oil.
Sprinkle with chopped parsley.