Charred Radicchio Salad with Champagne Vinaigrette
Bright and beautiful and full of texture. This is a salad is more sophisticated than Michelle Obama.
For the Salad
1 head radicchio (quartered)
¾ C purple grapes, slivered
½ C candied pecans
½ C gorgonzola
2 Tbl grapeseed oil
1/3 Tbl Champagne Vinegar
½ C grapeseed oil (or other neutral flavored oil)
1 Tbl Dijon Mustard
1 tsp honey
1 small shallot, finely minced
1 clove of garlic, finely minced
Cut the head of radicchio into quarters and massage oil into crevasses, sprinkle with salt and pepper. Add to skillet, cut-side down, over high heat and char each side, about 3-4 minutes per side. While your radicchio chars, mix the dressing ingredients in a bowl.
Remove radicchio from the skillet and lay out on a serving platter. Top with dressing, then add grapes, gorgonzola and pecans. Finish with a bit of flaky sea salt and serve warm.