How to Make It
In a small saucepan, simmer the sherry vinegar over low heat until reduced to 1 tablespoon, about 5 minutes; let cool. In a bowl, whisk 3 tablespoons of the olive oil with the vinegar, garlic and thyme. Season with salt and pepper.
Light a grill or preheat a grill pan. Brush the endives lightly with olive oil, then grill them over low heat until lightly charred, about 3 minutes per side. Thinly slice the endives lengthwise. Arrange the endives in a layer on 1 side of each plate. Arrange the slices of Serrano ham next to the endives, then drizzle with the dressing. Sprinkle the parsley on top and serve with the lemon wedges.