2 tsp. extra-virgin olive oil
2 tsp. aged balsamic vinegar
4 leaves radicchio
kosher salt and freshly ground black pepper
1/2 cup fresh ricotta
Heavy cream or milk. for thinning the ricotta if necessary
8 Duchy Originals Oaten Biscuits or Carr’s Whole Wheat Crackers
Chestnut honey, for drizzling
16 candied walnut halves, or toasted walnuts, broken into small pieces, plus 8 complete
halves, for topping the ricotta

Heat the olive oil and vinegar together in a large skillet over medium high heat for about 1 minute, until the liquid bubbles. Put radicchio leaves in the skillet in a single layer and cook about 45 seconds on each side until they are seared and slightly wilted. Season with a pinch of salt and pepper. Remove from skillet and set aside to cool to room temperature. If ricotta is not spoonable, thin with a little cream or milk. Place two biscuits on each of 4 plates. Tear radicchio in half and drape a half on each biscuit, leaving biscuit partially exposed. Spoon 1 T. fresh ricotta over the radicchio. Drizzle honey over each, sprinkle with crumbled walnuts and place one candied walnut half on each mound of ricotta.