Yield: 4-6 servings

Salad Ingredients:

3 large heads radicchio, cored and quartered
3 large endives, halved lengthwise
1 recipe Balsamic Vinaigrette (see below)
1/4 cup fresh oregano leaves, finely chopped
1 bunch arugula

Balsamic Vinaigrette:

1 teaspoon Dijon mustard
2 tablespoons balsamic vinegar
1⁄4 cup extra virgin olive oil
salt and pepper to taste

Preparation:

1. Whisk the mustard and the vinegar together in a mixing bowl.
   
2. Whisking constantly, add 2-3 tablespoons of the oil in a thin stream until the mixture thickens.
   
3. Then in a steady stream, whisk in the remaining oil.
   
4. Season with salt and pepper to taste.
   
5. If desired, you can thin the vinaigrette by whisking in a few drops of water.
   
6. Preheat a gas grill to medium high, or preheat a grill pan on top of the stove to medium.
   
7. Grill the radicchio and endive, uncovered, until they begin to wilt and char but are still holding their shape, 5 to 7 minutes, turning occasionally and brushing with the dressing leftover in the bottom of the mixing bowl.
   
8. Place the radicchio and endive in a large bowl and add the vinaigrette and oregano.
   
9. Toss to coat.