Grilled Peach and Olive Salad

• 2 small heads radicchio, torn into bite size piece*
• 4 ripe peaches, halved **
• ⅓ c parsley leaves, lightly packed
• 3 scallions, white and green parts thinly sliced on the diagonal
• ½ c walnut halves, toasted
• ⅔ c Divina Frescatrano Olives
• ½ c Gorgonzola or Stilton, crumbled

For the vinaigrette:

• ½ Extra Virgin Olive Oil
• 3 tbsp Red Wine Vinegar
• 1-2 tbsp Dijon Mustard
• 1 tsp honey
• Salt and pepper

Prepare vinaigrette by adding the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey to small bowl and whisk vigorously with fork. Add salt and pepper to taste.

In large salad bowl or low rimmed platter, toss the radicchio leaves with vinaigrette. Add parsley leaves and scallions.

Top salad with grilled peach halves, toasted walnuts, whole Frescatrano Olives and Gorgonzola.

This salad pairs well with Grilled Steak Tips or Grilled Shrimp.

*Chef Tip: To remove some of the bitterness from the radicchio, place leaves in bowl of ice-cold water for 30 minutes, then spin dry.

*Chef Tip: For added flavor and texture, grill peach halves over open flame on barbecue or hot grill pan, flat side down until grill marks are visible, about 2-4 minutes.

Recipe developed by Chef Anna Rossi @annarossiofficial