Radicchio and Fontina (Grilled)

For the Vinaigrette:
2 Tbsp. balsamic vinegar
coarse sea salt
black pepper, freshly ground
2 tsp. fresh oregano, chopped
¼ cup extra-virgin olive oil

For the Garnish:
¾ cup (3 oz) fontina, finely grated

Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1½ tsp. oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.

Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl.

Cook 2-4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3-5 minutes.

Transfer to serving platter, drizzle with remaining half of the vinaigrette, ½ Tbsp. oregano, and cheese. Serve with lemon wedges.

Makes 4 servings.