cup crumbled soft Gorgonzola cheese
tablespoons balsamic vinegar
cup ground toasted hazelnuts
small radicchio heads - (abt 12 oz)
tablespoons extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
Preheat grill. In a small serving bowl, mix the cheese, vinegar and hazelnuts. Mixture will be crumbly. Set aside. Cut radicchio lengthwise into 1-inch-thick slices. In a shallow dish, mix oil, salt and pepper. Dip radicchio into oil mixture to coat. Grill 3 minutes, until tender. Remove core and dice radichio. Mix radicchio with cheese mixture. Drizzle with remaining oil. This recipe yields 4 servings.