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Honey Grilled Radicchio Wedge with Shaved Parmesan and Citrus Honey Vinaigrette

Honey Grilled Radicchio Wedge with Shaved Parmesan and Citrus Honey Vinaigrette

YIELD: Makes 4 servings

INGREDIENTS

1 clove - garlic, minced

1 tsp. - Dijon mustard

3 T - apple cider vinegar

1/2 tsp. - kosher salt

2 T - honey

1/2 cup + 1 T - extra virgin olive oil (EVOO)

1 large - radicchio head

fresh Italian parsley, chopped

shaved parmesan (use vegetable peeler)

black pepper, to taste

DIRECTIONS

Place garlic, Dijon mustard, apple cider vinegar, kosher salt, and honey in food processor (or blender) and pulse to combine. Set to low speed and drizzle in 1/2 cup EVOO until vinaigrette dressing is evenly mixed.

Preheat grill pan to high heat.

Cut radicchio head into quarters, through the stem (so the quarters don’t fall apart). Place radicchio quarters into a large mixing bowl, lightly coat with 1 T EVOO and Kosher salt.

Grill radicchio briefly on high heat, uncovered, until lightly browned (not blackened).

Place radicchio on serving plate, top with dressing, Italian parsley and shaved parmesan cheese.

Recipe developed by Chef Tamara Westerhold for the National Honey Board.