wedges of radicchio pan-seared and roasted until caramelized with red onions and balsamic, topped with slow-cooked grapes and gorgonzola cheese
¾ lb stemmed, seedless grapes
½ cup balsamic vinegar
1 tbsp honey, plus more for drizzling
1 sprig rosemary
1 lb radicchio (approximately 2 medium heads)
½ small red onion, thinly sliced
2 oz gorgonzola cheese, thinly sliced
freshly cracked black pepper
Combine the grapes, ¼ cup of the balsamic vinegar, honey, rosemary, and a pinch of salt in a 2qt saucepan over high heat. Once the mixture is bubbling, continue to cook for 5 minutes. Reduce the heat to medium-low. Cover the saucepan with a lid, leaving a slight crack for steam to escape. Simmer for 10 minutes. Remove the lid and reduce the heat to low. Finish cooking for about 10 more minutes, stirring occasionally, until the grapes are soft and jammy.
Meanwhile, preheat the oven to 400°F. Cut each head of radicchio into 4 wedges, leaving the root intact. Heat a 12” cast iron skillet over medium-high heat. Add enough olive oil to generously coat the bottom. Once the oil is very hot, place the radicchio into the skillet.
Cook for about 2 minutes until browned on one side. Flip the radicchio over and sprinkle in the red onion slices. Drizzle a little more olive oil, the remaining ¼ cup of balsamic vinegar, and a pinch of salt over top. Roast for about 15 minutes, or until tender and caramelized.
Arrange the radicchio and red onions onto a platter. Spoon the grapes over top. Finish with the gorgonzola, freshly cracked black pepper, and a drizzle of honey.