1. In a small saucepan over medium-low heat, combine the vinegar and wine and bring to a simmer. Cook until reduced by half, 3 minutes. Set aside to cool. In the bottom of a large bowl, mix the salt, reduced vinegar-wine mixture and olive oil. Set aside.
2. Cut each endive in half lengthwise and cut away the solid cone-shaped base. Roughly chop the leaves; cut them lengthwise into strips or leave them whole if small. Add the radicchio, parsley and endive to the bowl with the vinaigrette and toss well.
3. Divide salad among salad plates. Top with Gouda and a sprinkle of pepper.