Summer is here, bring on the veggies, the citrus, the grill! Cheers!
8 thin slices prosciutto
2 heads radicchio, cut into quarters
Kosher salt and freshly cracked black pepper
2 large navel oranges, peeled and sliced
1/2 cup toasted hazelnuts, crushed
2 oz. crumbled blue cheese
Heat a large nonstick skillet over medium-high heat. Carefully place 4 pieces of the prosciutto in the skillet and cook for 2 minutes on each side, until the prosciutto shrinks considerably and crisps up. Remove from the skillet and transfer to a clean surface. Repeat with the remaining prosciutto.
Preheat an outdoor grill or grill pan to high heat. Brush all cut sides of the radicchio with oil and season with salt and pepper. Place the radicchio on the grill cut side down and grill for 2 minutes per side, until just slightly charred and softened. Remove from the grill and place on a serving platter. Arrange the orange slices over and around the radicchio. Sprinkle with the toasted hazelnuts, crumble the crisped prosciutto on top and finish with the crumbled blue cheese. Drizzle heavily with vinaigrette and serve immediately.
For the citrus-fennel vinaigrette:
1/4 cup fresh orange juice
2 tbsp fresh lemon juice
1 tbsp Champagne vinegar
1 tsp Dijon mustard
1/3 cup olive oil
1 shallot, finely minced
1 tsp fennel seeds, toasted and crushed
1 clove garlic, minced
Kosher salt and freshly cracked black pepper to taste
If you want to make the citrus vinaigrette from scratch, combine all the ingredients in a medium bowl and whisk to combine. Taste and adjust salt and pepper as needed. (As always, store-bought dressing works just fine, too!)
Recipe courtesy of A Cup of Jo.