Radicchio Salad with Parmesan-Pepper Crostini

• 2 tablespoons unsalted butter, softened
• 1/4 cup freshly grated Parmesan cheese
• 2 teaspoons freshly ground pepper
• Twenty-four 1/4-inch-thick baguette slices
• 2 tablespoons balsamic vinegar
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1 large head of radicchio (about 10 ounces), torn into 2-inch pieces
• 4 Belgian endives, sliced crossswise 2 inches thick

1. Prepare the salad In a small bowl, combine the butter, Parmesan cheese and pepper until smooth.
2. Spread 1/2 teaspoon of the Parmesan butter on each slice of bread.
3. Arrange the slices on the baking sheet.
4. Preheat the oven to 400.
5. Bake the crostini for about 8 minutes, or until golden.
6. In a large bowl, whisk together the vinegar, olive oil and salt.
7. Add the radicchio and endives and toss.
8. Arrange the salad on 8 small plates, garnish with the crostini and serve.

unsalted butter, freshly grated parmesan cheese, freshly ground pepper, balsamic vinegar, extravirgin olive oil, salt, head of radicchio, endives

Taken from www.foodandwine.com/recipes/radicchio-salad-with-parmesan-pepper-crostini (may not work)