Because radicchio is naturally bitter, grilling it transforms it into something smoky, tender, and slightly sweet. The sweetness of the balsamic and the pungency of the gorgonzola add complexity to this Mediterranean salad. Pairs well with pinot grigio.
Adapted from "The Winemaker Cooks" by Christine Hanna.
Preheat a gas grill/barbecue to medium-high, or prepare a medium-hot fire in a charcoal grill/barbecue.
Brush the radicchio with olive oil. Place the radicchio on the grill/barbecue, cover, and cook for 2–3 minutes per side, or until grill-marked but still crunchy in the middle. Transfer to a plate.
In a small bowl, whisk together the ¼ cup olive oil, the vinegars, Dijon, salt, and pepper. Divide the grilled radicchio among six plates and crumble the Gorgonzola on top. Drizzle with the vinaigrette and serve.