2 large heads radicchio di Treviso, cut in half
2 large heads Belgian endive, cut in half
2 red bell peppers, cut in quarters and seeded
2 yellow bell peppers, cut in quarters and seeded
6 tablespoons DaVinci® Extra Virgin Olive Oil, divided
5 ounces baby arugula salad
8 tablespoons goat cheese, crumbled
1½ tablespoons Balsamic Vinegar
Grilled Salad with Goat Cheese
Chef Nick Stellino
Serves 4 to 6
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Preheat the broiler to high.
Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces. Place the arugula salad and the goat cheese in a bowl with the radicchio, endive and peppers, and mix well until the cheese starts to melt. Add the remaining 2 tablespoons olive oil and the balsamic vinegar, mix well, and serve.