The wonderful bitter taste of the radicchio combined with the salty prosciutto and blue cheese with a slightly sweet vinaigrette make this a winner.  This salad is our latest favorite and is simple enough to have everyday and special enough for entertaining.  The original recipe (found in a handout from our grocery store) calls for Cabrales cheese, which we haven’t been able to find.  You can use any soft blue cheese - we usually favor Stilton.

Grilled Radicchio Salad

Serves 8

2/3 cup olive oil
2 Tbls. orange juice
2 Tbls. sherry vinegar or red wine vinegar
2 tsps. honey
1 tsp. Dijon mustard
1/2 tsp. coarse salt

4 small to medium radicchio heads, quartered through the stem end
8 paper thin slices of prosciutto
1/2 lb. crumbled blue cheese

Whisk together the olive oil, orange juice, vinegar, honey, mustard and salt to form a vinaigrette.  Place the radicchio wedges in a shallow dish, pour about two thirds of the vinaigrette over the radicchio and turn to coat evenly.

Grill the radicchio uncovered, turning on all sides until soft with a few browned edges, 8 to 10 minutes.

Place the radicchio on salad plates and arrange the ham and blue cheese on top.  Dress with the remaining vinaigrette.

Tags: blue cheese, prosciutto, radicchio, stilton