salad - serves 8
2 heads raddichio, quartered
extra virgin olive oil, salt & pepper
4 heirloom tomatoes, cut into wedges
4 strips applewood smoked bacon, cooked & crumbled
1 jar vino de milo gorgonzola pear riesling dressing
Heat grill to high heat. Toss radicchio with salt, pepper, and olive oil. Grill, cut side down, about 1 min. grill other cut side.
Place grilled wedge on chilled plate and surround with tomato. Sprinkle bacon & dressing over each wedge.