Grilled Radicchio with Goat Cheese & Roasted Shallots

By HeatherS

Ingredients

• MARINADE
• 2 Tbsp. olive oil
• 1 Tbsp. chopped onion
• 1 Tbsp. balsamic vinegar
• 1/4 tsp. chopped fresh thyme
• 1/4 tsp. minced garlic
• Cracked black pepper
• 1 large head radicchio
• 2 Tbsp. olive oil
• 18 peeled whole shallots
• 1/4 tsp. minced garlic
• 8 oz. goat cheese
• 1/2 cup fresh bread crumbs
• 1/4 tsp. minced garlic
• Pinch chopped fresh thyme
• Pinch chopped fresh oregano
• Cracked black pepper
• 18 leaves Belgian endive

Details

Servings 6

Preparation

Step 1

In a small jar with tight-fitting lid combine ingredients for marinade; season to taste with salt and cracked pepper. Shake well. Cut radicchio into 2 halves leaving stem attached. Cut each half into 6 wedges. (It is important that the leaves remain attached to the stem.) Place in shallow dish; cover with marinade. Marinate 1 hour before serving.

In medium frying pan heat olive oil over medium-high heat until hot. Add shallots and garlic; cook until tender.

Shape goat cheese into 6 rounds. In small bowl combine bread crumbs, garlic, herbs and pepper. Coat goat cheese rounds well with crumb mixture.
Place radicchio wedges on broiler pan. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly browned. Place cheese rounds and shallots on broiler pan. Broil 4 to 6 inches from heat for 3 to 5 minutes or until cheese is golden.

Arrange 3 Belgian endive leaves toward top of each salad plate. Place 2 wedges of radicchio on top of endive with stems resting on the base of the endive. Place cheese round and 3 shallots at base of radicchio.