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A lone, grilled radicchio leaf makes for pretty plating.

Grilled Radicchio Wedge

goop

A play on one of our favorite salads, the classic wedge, in season radicchio is balanced by a sweet balsamic reduction.

makes 4

2 small heads radicchio, quartered lengthwise

½ cup gorgonzola cheese

1 cup balsamic vinegar

olive oil

sea salt

freshly ground pepper

1. For the balsamic reduction: place vinegar into a saucepan over high heat. When the vinegar begins to boil, reduce heat to a simmer and whisk until liquid evaporates by about half and the vinegar is thick enough to coat the back of a spoon. Remove from heat and let cool.

2. Preheat a grill pan over high heat.

3. Slice radicchio heads into quarters and brush with oil to coat.

4. Grill wedges 3 minutes or so on each side, until lightly charred. Transfer to a plate and season with salt and pepper.

5. Crumble the gorgonzola on top of each wedge and drizzle over the balsamic reduction.

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