Grilled Radicchio Salad with Walnut and Pear
½ cup red wine (balsamic vinegar can be substituted)
tsp apple cider vinegar
2 tsp sunflower oil
1 tsp honey
1 tsp dijon mustard
1 head radicchio
1 seckel pear (or other small variety), sliced 1/8 thin
c toasted walnuts, chopped
¼ c romano cheese, finely grated
Bring the red wine to a low simmer in a small pan for about 20-30 minutes until it slightly thickens. Let cool.
Whisk together apple cider vinegar, sunflower oil, honey and Dijon.
Heat grill to high. Cut radicchio in half, lengthwise, and coat with vinaigrette (do not use all of vinaigrette). Grill radicchio until lines appear, and transfer to cutting board. Chop when cool enough to handle. Let cool to room temperature. Pour remaining vinaigrette over. Toss with walnuts and pear, and top with romano. Drizzle wine reduction on top.