Grilled Leek And Radicchio Salad With Citrus-Walnut Vinaigrette

• 1 tablespoon grated orange rind
• 5 tablespoons fresh orange juice
• 1/2 teaspoon honey
• 3 tablespoons toasted walnut oil
• 3 heads radicchio, quartered (about 1 1/2 pounds)
• 3 leeks, washed, trimmed, and halved lengthwise
• Cooking spray
• 1/2 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 ounce pecorino Romano cheese, shaved (about 1/4 cup)
• 1/4 cup chopped walnuts, toasted

1. Preheat grill to high.
2. Combine rind, juice, and honey in a large bowl. Gradually add oil, stirring constantly with a whisk.
3. Coat radicchio and leeks with cooking spray. Place on grill rack coated with cooking spray. Grill 7 minutes, turning to brown on all sides. Remove to a cutting board; cool slightly. Coarsely chop vegetables.
4. Add chopped vegetables, salt, and pepper to dressing; toss to coat. Top with pecorino Romano and walnuts; serve immediately.

orange rind, orange juice, honey, toasted walnut oil, radicchio, leeks, cooking spray, kosher salt, freshly ground black pepper, romano cheese, walnuts

Taken from www.myrecipes.com/recipe/grilled-leek-radicchio-salad (may not work)