Roasted Balsamic Radicchio With Pancetta And Walnuts

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 medium heads radicchio, quartered (such as Chioggia)
• 2 ounces thinly sliced pancetta
• 1 large shallot, thinly sliced
• 1/4 cup chopped walnuts, toasted
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Thyme sprigs (optional)

1. Preheat oven to 400u0b0.
2. Combine oil, thyme, salt, pepper, and radicchio on a rimmed baking sheet; toss to coat. Bake at 400u0b0 for 20 minutes or until wilted and slightly charred.
3. Cook pancetta in a large skillet over medium heat 10 minutes or until browned and crisp, turning occasionally. Remove pancetta from pan; coarsely crumble. Add shallot to pan; cook 3 minutes or until lightly browned. Arrange radicchio on a platter. Sprinkle pancetta, shallot, and walnuts over radicchio. Drizzle with vinegar and honey. Garnish with thyme sprigs, if desired.

extravirgin olive oil, thyme, kosher salt, freshly ground black pepper, heads radicchio, pancetta, shallot, walnuts, balsamic vinegar, honey, thyme

Taken from www.myrecipes.com/recipe/roasted-balsamic-radicchio-pancetta-walnuts (may not work)