Grilled Radicchio with Balsamic Reduction and Goat Cheese

This dish reminds me of the dinners we used to have with our good friends, who have now moved back to San Diego (hard to blame them.) We ate it many times at a local Italian restaurant, then I set out to copy it at home. It might not sound like much, but the bitterness of the radicchio and the sweetness of the balsamic reduction make a winning combination. You could do this on the bbq, carefully, but I do it in a grill pan so I don't have to worry about the radicchio falling apart so much. I sure miss those dinners...and those friends. :)

EVOO for pan

1 head of radicchio for every 2 people

balsamic vinegar reduction (click here for instructions--it's easy, don't worry)

goat cheese crumbles

Slice head of radicchio in 4, keeping the base attached to hold the quarters together. Heat a little EVOO in a grill pan on med/high heat. Put radicchio quarters in pan, down on one side, then cover. After a few minutes, use tongs to carefully grab and grill the other side. At this point I like to add a little water or even some balsamic vinegar (not the reduction) to the pan to create some steam, especially if they are not wilting much for you. Continue to turn and cover until nicely grilled: the color should change from red to purple and look wilted but still have some firmness to it. (In other words, don't kill it.) Remove from pan and arrange on platter. Let cool slightly, then sprinkle with goat cheese and drizzle a decent amount of balsamic reduction over it all. I like to hold it up really high when I'm drizzling so you get nice thin lines. Serve immediately or within a couple of hours (it will hold up at room temp. for a bit.)