Grilled Radicchio Salad

Preheat grill to medium heat.

Arrange mixed salad greens, (or beet greens, kale, chard, spinach) on serving plates or platter.

Slice radicchio in wedges, and brush all sides with olive oil; season with salt and pepper.

Grill each side for 2-3 minutes, until wedges have a nice char, are softened, and the intense purple color has faded. Place on top of prepared greens.

Drizzle lightly with olive oil, balsamic vinegar. Scatter with walnuts or hazelnuts, and crumbled feta, goat cheese, or shaved parmesan.

Recipe created or adapted by Liz Talley, Urban Graze

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