Marinated Pecorino With Orange Peel and Herbs

• 12 lb pecorino cheese, young wedge with rind removed
• 1 12 teaspoons cracked black pepper
• 2 bay leaves, crumbled
• 2 teaspoons rosemary, finely chopped
• 2 slices orange zest, long strips about 3/4 inch wide
• 1 12 cups extra virgin olive oil (more as needed)
• 12 -18 leaves radicchio
• balsamic vinegar, for garnish
• kosher salt, for garnish
• 13 lb red seedless grapes, for garnish (or champagne grapes)

1. Working from a long side of the cheese, cut the cheese into about 20 thin slices.
2. Place them in a dish large enough to hold them in a single layer.
3. Scatter the pepper, bay leaves, rosemary and orange zest over the cheese.
4. Cover completely with olive oil.
5. Cover the dish with plastic wrap and refrigerate for 2 days.
6. To serve: Remove from the refrigerator 4 hours beforehand to allow the cheese to come to room temperature.
7. Divide the radicchio leaves among individual plates, spooning a little of the seasoned oil and cracked pepper on top.
8. Drizzle the leaves lightly with balsamic vinegar to taste, and sprinkle with salt to taste.
9. Arrange the marinated cheese slices over or alongside the radicchio.
10. Garnish each plate with a small cluster of grapes.

pecorino cheese, cracked black pepper, bay leaves, rosemary, orange zest, extra virgin olive oil, radicchio, balsamic vinegar, kosher salt, red seedless grapes

Taken from www.food.com/recipe/marinated-pecorino-with-orange-peel-and-herbs-352463 (may not work)