Serves: 4
1 large head of radicchio
2 teaspoons balsamic vinegar, plus more for drizzling
2 tablespoons olive oil
Salt and pepper
4 ounces goat cheese, crumbled
4 ounces goat cheese, crumbled
1/3 cup roasted walnuts, chopped
Preheat oven to 425 degrees. Halve radicchio. Cut each half into quarters, so you have a total of eight pieces, and cut out the cores.
Place radicchio on a large baking sheet. Drizzle with olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper. Roast for 10 minutes, until radicchio is crisp tender and caramelized.
Place radicchio on a large baking sheet. Drizzle with olive oil and 2 teaspoons balsamic vinegar. Season with salt and pepper. Roast for 10 minutes, until radicchio is crisp tender and caramelized.
delicious salad looks wonderful
ReplyDeleteYou're right. It was worth the wait - it looks delicious and full of different textures, too.
ReplyDeleteMy close friend would love this recipe. My goodness and so easy. I'm saving this one for sure!
ReplyDeleteOh, well done. I would adore this dish. The walnuts; what a perfect touch!
ReplyDeleteVery nice. We use similar flavors together in a salad so I can only imagine what the roasting would add.
ReplyDeleteJason
Roasted radicchio? Wow - what a great use of this salad veg. It sounds like the perfect foil for the goats cheese and walnuts. I am going to have to try this dish.
ReplyDeleteWow, never tried this -- and I love roasted vegetables. Sounds wonderful!
ReplyDeleteSuch a lovely looking warm salad. Thanks for sharing!
ReplyDeleteShari from www.goodfoodweek.blogspot.com