Grilled Radicchio Wedge Salad

Ease of Preparation:  Medium.

Yield:   3-4 servings.

Ingredients:

2 heads of radicchio, quartered lengthwise

¼ cup (60ml) olive oil, divided

Salt and pepper, for seasoning

4 slices of bacon, cut into ½-inch pieces

2 shallots, sliced

2 cups (480ml) roughly chopped portobello mushrooms

¼ cup (60ml) champagne vinegar

3 tablespoons (45ml) dried cranberries

2 tablespoons (30ml) chopped fresh parsley

3 tablespoons (45ml) crumbled goat cheese

Method:

Brush radicchio wedges with half the olive oil and season with salt and pepper.

Heat grill pan over high heat.

Once hot, place radicchio wedges on grill and cook on all sides for 1-2 minutes each.

Once slightly charred on all sides, remove radicchio from grill and reserve for plating.

In a large skillet, heat remaining oil over medium heat.

Add bacon and shallots to hot oil and cook for 4-5 minutes, or until the bacon is slightly crispy.

Add mushrooms and season with salt and pepper.

Cook for 5-6 minutes, or until mushrooms are soft and golden brown.

Deglaze pan with vinegar and remove from heat.

Stir in dried cranberries and parsley.

Plate radicchio wedges, top with warm dressing and garnish with goat cheese.