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INGREDIENTS
2 large heads radicchio di Treviso, cut in half
2 large heads Belgian endive, cut in half
2 red bell peppers, cut in quarters and seeded
2 yellow bell peppers, cut in quarters and seeded
6 tablespoons Pompeian® Extra Virgin Olive Oil, divided
5 ounces baby arugula salad
8 tablespoons goat cheese, crumbled
1½ tablespoons Pompeian® Balsamic Vinegar
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SERVES 4-6
Printable Version
Preheat the broiler to high.
Brush the radicchio, endive and peppers with 4 tablespoons olive oil.
Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side.
Place on a cutting board while still hot and cut into 1-inch pieces.
Place the arugula salad and the goat cheese in a bowl with the radicchio, endive and peppers, and mix well until the cheese starts to melt.
Add the remaining 2 tablespoons olive oil and the balsamic vinegar, mix well, and serve. |
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