This recipe for Balsamic Caramelized Radicchio with Grapes & Gorgonzola sounds fancy, but it all comes together relatively quickly with minimal ingredients. Roasting or grilling radicchio reduces its characteristic bitter flavour, if that is something that you'd prefer to avoid. Serve this jewel-toned dish as a side to a roast dinner, or set a few wedges on top of a bed of peppery arugula for a delicious fall salad.
Balsamic Caramelized Radicchio with Grapes & Gorgonzola
3/4 lb stemmed, seedless grapes
1/2 cup balsamic vinegar
1 Tbsp honey, plus more for drizzling
1 sprig rosemary
kosher salt
1 lb radicchio (approximately 2 medium heads)
olive oil
1/2 small red onion, thinly sliced
2 oz gorgonzola cheese, thinly sliced
freshly cracked black pepper
-
Combine grapes, 1/4 cup of balsamic vinegar, honey, rosemary, & pinch of salt in saucepan over high heat. Once mixture is bubbling, continue to cook for 5 mins. Reduce heat to medium-low. Cover saucepan with lid, leaving slight crack for steam to escape. Simmer for 10 mins. Remove lid & reduce heat to low. Finish cooking for about 10 more mins, stirring until grapes are soft & jammy.
Preheat oven to 400°F. Cut each head of radicchio into 4 wedges, leaving root intact. Heat skillet over medium-high heat. Add oil, once very hot, place radicchio into skillet. Cook for 2 mins until browned on one side. Flip radicchio over & sprinkle in red onion slices. Drizzle a little more olive oil, remaining 1/4 cup of balsamic vinegar, & pinch of salt. Roast for about 15 mins, or until tender & caramelized.
Arrange radicchio & red onions onto a platter. Spoon grapes over top. Finish with gorgonzola, freshly cracked black pepper & drizzle of honey.
---
www.theoriginaldish.com/2021/12/08/balsamic-caramelized-radicchio-with-grapes-gorgonzola/