Grilled Radicchio Salad with Manchego Recipe

During my visit last month to the HUNGRY Channel kitchen, I had the pleasure of exploring some terrific gluten free dishes with chef Alex Thomopoulos, along with the folks from the HUNGRY Channel and Wholly Guacamole.

One of the goodies we created was a lovely grilled radicchio salad (recipe below.)  I was surprised by the super easy prep, quick cook time and amazing flavors.  Definitely a keeper and a fabulous recipe for summer grill time.

Grilled Radicchio Salad with Manchego

For the dressing:

1 medium shallot, finely sliced
1/4 cup olive oil
1 tablespoon Dijon mustard
1 teaspoon honey
3 tablespoons balsamic vinegar
Kosher salt and fresh ground pepper

For salad: 

2 radicchio, cut into quarters
2 tablespoons olive oil
Kosher salt and black pepper
3-4 ounces Manchego cheese thinly sliced
2 pears cored and thinly sliced

Whisk all the ingredients for the dressing in a small bowl and set aside.  If using a grill, heat grill up to high heat.  Brush radicchio with olive oil and season with a pinch of salt and pepper on both sides.  Place on grill and cook for 3-4 minutes or until the outsides are nice and charred.  Remove from heat.

(You can also get this affect by placing the radicchio on a sheet pan and placing under a broiler.)

After you have charred your radicchio, take a knife and remove the core.  Place the radicchio on a sheet pan lined with either parchment or aluminum.  Place thinly sliced Manchego generously on top and stick under the broiler until the cheese has melted and has become melted an brown and bubbly.  Divide amongst 4 plates, scatter a couple slices of pear on the plate and drizzle dressing over the top.  Sprinkle with fresh parsley.
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