Grilled Fennel Salad

Grilled Fennel and Radicchio

The avocado and cheese gives the salad enough fat to cut the bitterness of the radicchio. You can be creative and use any vegetables from the grill.  ENJOY! 

Cut fennel and radicchio in half or quarters, depending on size.  Brush with olive oil and sprinkle with salt.  Grill over medium-high heat, about 400°F, turning as needed, until slightly tender and charred. 

Chop and toss with greens (spinach or arugula), cherry tomatoes, diced avocado, and blue cheese or small, fresh mozzarella balls (cut in half) and enough vinaigrette to coat (recipe below).  
1/2 cup olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
salt and pepper to taste

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