Griddled radicchio with melted taleggio and walnuts

Ingredients

For 1 serving

• Radicchio200 g
• Taleggio50 g
• Walnuts10 g
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Rye bread70 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, sulphites,

In season: November – March

Method

1. Heat a griddle or ridged pan over medium-high heat. Meanwhile wash and dry the radicchio and cut it lengthways into quarters, keeping the core attached so the leaves hold together.
2. Grill the radicchio quarters for 3 minutes per side, until wilted and lightly charred at the edges; season lightly with salt.
3. Put them in a pan, cover with thinly sliced Taleggio, put the lid on and heat over low heat for 2 minutes, until the cheese melts.
4. Meanwhile toast the slices of rye bread on the griddle for 1 minute per side until crisp, and roughly chop the walnuts.
5. Finish the radicchio with the walnuts, a few drops of balsamic vinegar, the raw extra virgin olive oil and a grind of black pepper; serve with the toasted bread.