1 TBS extra-virgin olive oil
1 pound radicchio, coarsely chopped
1 cup seedless grapes, halved (I used black cherries)
1/4 cup raisins
Up to 6 TBS crumbled gorgonzola or diced fontina (I used goat cheddar cheese)
Salt and freshly ground black pepper, to taste
Directions: Place a large skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the radicchio, grapes, and raisins and cook, stirring often, until the radicchio is wilted and just tender, 3 to 4 minutes. Remove from heat, add the cheese, and toss to combine. Season to taste with salt and freshly ground black pepper. Garnish with tasted pine nuts, if desired. Serve hot, warm, or at room temperature.
Grilled Radicchio, with touches of fruit and cheese