Grilled Radicchio with Endive, Watercress and Spicy Peanut Vinaigrette

• Spicy Peanut Vinaigrette
• 3 tablespoons aged sherry vinegar
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, chopped
• 2 tablespoons smooth peanut butter
• 1 teaspoon Asian hot chili oil
• 2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1/2 cup canola oil
• Salt and freshly ground black pepper
• 2 heads radicchio, cut into quarters
• Canola oil
• Salt and freshly ground black pepper
• 2 heads endive, thinly sliced
• 1 bunch watercress
• Chopped chives, for garnish
• Chopped cilantro leaves, for garnish

1. Chopped peanuts, for garnish
2. Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth.
3. With the motor running, slowly add the canola oil until emulsified.
4. If the vinaigrette is too thick, thin with a little warm water.
5. Season, to taste, with salt and pepper.
6. For the salad:
7. Heat grill to high.
8. Brush the radicchio with oil and season with salt and pepper, to taste.
9. Grill until lightly golden brown.
10. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette.
11. Garnish with peanuts, chives and cilantro.

aged sherry vinegar, soy sauce, ginger, garlic, smooth peanut butter, oil, honey, sesame oil, canola oil, salt, radicchio, canola oil, salt, endive, watercress, chives, cilantro

Taken from www.foodnetwork.com/recipes/bobby-flay/grilled-radicchio-with-endive-watercress-and-spicy-peanut-vinaigrette-recipe.html (may not work)