1/3 C. Olive oil1/4 C. Balsamic vinegar
4 cloves garlic
1 Tbsp. Rosemary, minced
1 tsp. Orange peel, grated
2 Tbsp. Orange juice
1/2 tsp. Red pepper flake
1 head Radicchio, trimmed stem and quartered
Sea salt and fresh ground black pepper, to taste
1/2 C. Shaved Pecorino cheese
In a blender combine the first 7 ingredients. Blend to a vinaigrette (you may need to add a little water to correct the consistency)
Place the lettuce in a large mixing bowl. Toss in the vinaigrette, then add salt and pepper; let sit 15 minutes.
Place the radicchio onto the hot grill for about 3 minutes a side. You want the outer leaves to get a nice char. Remove and put on you platter, drizzle with remaining dressing and sprinkle top with cheese. Serve and Enjoy!