Seared Radicchio with Balsamic and Parmesan

• 2 large heads radicchio, about 8 ounces each
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 1/4 cup balsamic vinegar
• 1 to 2 ounce chunk of pecorino or Parmesan

1. Cut each radicchio through the core into 4 even wedges.
2. Heat a large skillet over medium-high heat and add the olive oil.
3. Place the radicchio, cut-side down, in the skillet and season with salt and pepper.
4. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes.
5. Turn the wedges over and sear the other sides, about 2 minutes more.
6. Transfer the radicchio to a plate.
7. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute.
8. Return the radicchio to the pan and toss to glaze with the balsamic syrup.
9. Season with salt and pepper.
10. Divide the radicchio among 4 plates.
11. Using a vegetable peeler, shave large pieces of cheese over the top.
12. Serve warm.

heads radicchio, extravirgin olive oil, kosher salt, freshly ground black pepper, balsamic vinegar, parmesan

Taken from www.foodnetwork.com/recipes/food-network-kitchens/seared-radicchio-with-balsamic-and-parmesan-recipe.html (may not work)