Ingredients
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2 small to medium heads of radicchio
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2 tablespoons olive oil
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salt & pepper
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Vermont Creamery Clover Blossom Honey Goat Cheese
4 ounces
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¼ cup parsley leaves
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½ cup candied walnuts
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Balsamic vinegar, for dressing
Directions
- Heat grill to medium-high
- Remove any outside leaves on radicchio that appear wilted. Slice heads of radicchio lengthwise into even quarters if heads are small, and sixths if slightly larger. Brush sliced edges with olive oil; season well with salt and pepper. Grill over medium-high heat 2 minutes on each side or until edges are slightly charred and have softened slightly. Remove from grill to large platter
- Crumble fresh goat cheese over warm radicchio. Sprinkle with parsley leaves and candied walnuts. Top everything with a drizzle of balsamic vinegar to taste.
