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4 guinea hens (about 2 1/2 pounds each), quartered (see Note)
Salt
Freshly ground pepper
1/2 cup extra-virgin olive oil
4 rosemary sprigs, broken into 1-inch pieces
8 slices of prosciutto (about 4 ounces)
2 tablespoons unsalted butter
6 Belgian endives (about 1 1/4 pounds), quartered lengthwise
4 ounces baby dandelion greens or arugula
Creamy boiled fingerling potatoes, for serving
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 habfan1160
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