Ingredients
The following ingredients have 6 Servings
- 3 small heads radicchio* (quartered lengthwise)
- 1/4 cup extra-virgin olive oil (plus more for brushing)
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 ounces Gorgonzola cheese
Instruction
- Preheat a gas grill to medium-high or prepare a medium-hot fire in a charcoal grill.
- Rinse the radicchio quarters and pat them dry. Brush the radicchio quarters with oil and place the heads on the grill rack. Cover, and cook, turning as necessary, until grill-marked but still crunchy in the middle, 2 to 3 minutes per side. Transfer to a plate.
- In a small bowl, whisk together the 1/4 cup olive oil, the vinegars, mustard, salt, and pepper. Divide the grilled quarters among plates and crumble the Gorgonzola over the top. Drizzle with the balsamic vinaigrette and serve pronto.
