ROASTED RADICCHIO WITH GORGONZOLA, APPLES, WALNUTS & BALSAMIC

If you have radicchio that is a smaller bulb of radicchio surrounded by enormous leafy greens, remove the greens and set aside for use in salads or sautéing with meat for an easy meal.  Once you have your head, you’re ready to roll.

Ingredients:
Radicchio, cut into wedges
Olive oil, for coating radicchio
4-8 oz of Gorgonzola Cheese (room temperature)
1 Green Apple, skin peeled off and slivered
¼ cup Walnuts
Balsamic (should be very thick, high quality, enough to drizzle over each wedge)
 

Directions:
Preheat oven to 450.
 
Coat radicchio wedges in olive oil, sprinkle with salt and pepper and arrange on a rimmed baking sheet (or a baking dish with higher sides if you’d like to make everything in one pan).
 
Roast about 10 minutes then turn over and roast for another 6-8 minutes.
While radicchio is roasting, toast your walnuts over low-medium heat in a skillet for up to 5 minutes.
 
If you’re making everything in one pan, simply remove from oven and top the whole dish with gorgonzola cheese, a liberal sprinkle of slivered apple and walnuts, drizzle with balsamic and a sprinkle of pepper.
 
If you’re going for presentation – carefully remove each wedge and plate. On each plate, sprinkle the gorgonzola cheese, apple and walnuts. Drizzle each plate with balsamic and top with fresh ground pepper.