Grilled Winter Farmers’ Market Salad

Directions:

For the Pomegranate Vinaigrette:

1. In a bowl, add the pomegranate juice, vinegar, honey, salt and pepper.
2. Whisk in the olive oil.
3. Taste and adjust seasoning if needed.
4. Set aside until ready to use.
5. Make sure to whisk right before adding to salad.

For the Grilled Veggies:

1. Preheat grill on medium-high heat for 15 minutes.
2. If using a grill: Set the stainless steel griddle topper on one half of the grill to preheat.
3. While the grill or griddle is preheating, cut and clean all the veggies.
4. In a bowl, whisk together ingredients for the marinade.
5. Using a basting brush, add the balsamic marinade all over the surface area of the treviso, asparagus and fennel.

For the Radicchio:

1. Place the radicchiocut side down onto the grill.
2. Cook for about 4 - 5 minutes, until the edges start to brown.
3. To finish, turn over, season with salt and pepper and cook for about 4 more minutes, until the radicchio halves are browned, wilted and tender.
4. Remove from heat and cover with foil.

For the Asparagus:

1. Place the asparagus on the stainless steel barbecue sheet to cook. The grid keeps the asparagus from falling through the grill grates. It’s a great accessory to own!
2. After 4 minutes, using tongs, turn the asparagus over to finish grilling, another 4 minutes.
3. Remove from heat and cover with foil.

For the Fennel:

1. Cut the fennel into halves. Cut each half into quarters.
2. Place the fennel down on the grill and cook for four minutes, until lightly charred.
3. To finish, turn over and finish grilling for another 4 minutes.
4. Remove from heat and cover with foil.

To Plate:

1. Dress the baby arugula with some of the pomegranate vinaigrette.
2. Place the dressed arugula down in the center of a large platter, forming a small pile.
3. Arrange the grilled radicchio, asparagus, fennel, oranges, and prosciutto around the arugula.
4. Place the burrata cheese on top of the dressed baby arugula.
5. Drizzle the remaining pomegranate vinaigrette on top of the grilled veggies and oranges.
6. Garnish with candied pecans and pomegranate seeds.
7. Using a knife, slightly cut the burrata in half and serve.
8. Enjoy watching your dinner guests devour this salad!