April Bloomfield’S Grilled Vegetable Vinaigrette

• 1 medium fennel bulb, outer layer, stalks and fronds removed, root end trimmed of brown bits
• 1 small red onion (about 1/4 pound), cut into 1/2-inch thick rounds
• 1 small head radicchio (outermost leaves removed, bottom trimmed of brown bits, quartered lengthwise) and cut into 1/2-inch thick wedges
• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon Maldon or another flaky sea salt
• 1 small garlic clove, very finely chopped
• A five-finger pinch of fresh mint leaves
• A five-finger pinch of fresh marjoram leaves

1. Halve the fennel bulb lengthwise and cut each halfway through the root nub (so the wedges stay intact) into about 1-inch-thick wedges.
2. Heat a grill or heavy grill pan over high heat until it's good and hot, about 5 minutes. Reduce heat to medium and add fennel, onion and radicchio. Cook, turning vegetables over occasionally, until fennel and onion are lightly charred in spots and cooked through, but still have a little bite, about 20 minutes. The radicchio is done when the stems are tender but still have a little bite, the leaves are wilty, the tips crackly, about 15 to 20 minutes.
3. As they finish, pop the grilled vegetables into a bowl and cover with plastic wrap until they've cooled fully. They'll steam a bit and cook some more as they cool. Once they've all cooled, chop the vegetables into a mix of about 1/2-inch pieces, some smaller and some larger.
4. Pop the vegetables back into the bowl, add the oil, vinegar, salt and garlic, and stir really well. Toss the mint and marjoram together on a cutting board, give them a rough chop and stir them into the dressing. Store leftovers tightly sealed in the fridge for up to 5 days, though the herbs will fade.

fennel bulb, red onion, head radicchio, extravirgin olive oil, sherry vinegar, salt, garlic, fivefinger, fivefinger

Taken from food52.com/recipes/60426-april-bloomfield-s-grilled-vegetable-vinaigrette (may not work)