Ingredients
- 50g walnuts
- 1 head radicchio, cut into 6 wedges
- 80g pancetta, cut into 1cm batons
- 80g gorgonzola dolce, broken into pieces
- Baby sorrel leaves, to serve
- 2 tbs vincotto
- 2 tbs extra virgin olive oil
- 1 tbs balsamic vinegar
- Sea salt and cracked black pepper
Salad
Dressing
Serves: 6
Difficulty: Easy
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Method
- Preheat oven to 180°C Fan.
- Place the walnuts on a baking tray and roast for 5-10 minutes until golden then roughly chop.
- Whisk together the ingredients for the dressing, season with salt and pepper then brush onto the cut sides of the radicchio to coat.
- Heat your teppanyaki or grill plate over medium-high heat. Add the pancetta to the grill and cook, turning, for 5 minutes until crisp. Set aside. Add the radicchio to the grill and cook for 1-2 minutes on each side until charred on the outside. Set aside.
- Remove the core from the radicchio, separate the leaves then arrange on serving platter. Scatter over the pancetta, gorgonzola, walnuts and drizzle over remaining dressing.
