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


Champagne Vinaigrette

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.