Grilled Radicchio Wedges with Balsamic-Honey Glaze and Gorgonzola

Steps

1. Step 1

   Heat a grill to medium-high (about 450°F), or set a grill pan over medium-high heat on the stovetop. Scrape the grates clean and oil them lightly.

   10 min · 450°F

2. Step 2

   While the grill heats, toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly browned, 3 to 5 minutes. Tip them onto a plate so they stop cooking.

   5 min

   • 1/2 cup walnut halves
3. Step 3

   Make the glaze: combine the balsamic vinegar and honey in a small saucepan and bring to a simmer over medium heat. Cook, swirling now and then, until reduced by about half and syrupy enough to coat a spoon, 5 to 7 minutes. Watch it at the end — it goes from syrup to burnt quickly. Set aside off the heat; it thickens more as it cools.

   7 min

   • 1/2 cup balsamic vinegar
   • 2 tbsp honey
4. Step 4

   Cut each radicchio head into 4 wedges, leaving the core attached so the leaves hold together. Brush all over with the olive oil and season with salt and pepper.

   5 min

   • 2 heads radicchio
   • 3 tbsp extra-virgin olive oil
   • kosher salt
   • black pepper
5. Step 5

   Grill the wedges cut side down, turning onto each cut face, until the edges are charred and the leaves have wilted but the centers still have a little crunch, 2 to 3 minutes per side, 6 to 8 minutes total. Move any wedge that chars too fast to a cooler part of the grill.

   8 min

6. Step 6

   Pile the wedges on a platter. Drizzle generously with the balsamic-honey glaze, then scatter over the gorgonzola and toasted walnuts. Finish with a little more black pepper and serve warm.

   • 3 oz gorgonzola

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026