sea salt and freshly ground black pepperto season radicchio
1/4cupraw almond slices
1tablespoonhoneyyour favorite kind
balsamic syrup (also known as Glaze or Blaze)in a bottle from your grocery store, I use Trader Joe’s brand or make your own*
1-2tablespoonsparmesan cheesefreshly grated with a zester or pre-grated
Instructions
Radicchio
Remove any wilted/damaged outer leaves. Slice radicchio into four wedges (leaving the core intact). Brush cut sides of the wedges with olive oil, season with salt and pepper. Heat the grill to medium-high and place radicchio wedges cut-side down, 1-2 minutes per side until edges are browned. Transfer to a platter and allow to cool.
Honeyed Almonds
Toast almonds in a 350 degree oven on a parchment-lined (or foil sprayed with a non-stick oil) tray for 5-6 minutes until fragrant and toasted. Then drizzle honey on almonds and toast for an additional 2-3 minutes. Let cool.
Assembly
Before serving, sprinkle honeyed almonds on top and then drizzle balsamic syrup. Finish with parmesan cheese and serve.
Notes
*To make your own Balsamic Syrup, combine 1/2 cup Balsamic Vinegar with 1 tablespoon granulated sugar in a small saucepan. Heat over medium-high heat and simmer until the vinegar has reduced, uncovered, by more than half (roughly 1/4 cup), or until the vinegar has thickened considerably. Remove from heat and allow to cool completely before using.Cut radicchio into wedges right before grilling. If you cut in advance it will oxidize and bruise.To remove additional bitterness from radicchio, slice the radicchio into wedges and allow to sit in an ice water bath for 1-2 hours in the fridge. Before grilling, pat the radicchio completely dry.Toasted almonds can easily be used in place of honeyed almonds. If you're not an almond fan, use your favorite nut.