Seared Radicchio with Creamy Miso Vinaigrette

 

For the vinaigrette:

3 T. mayonnaise

1 T. Dijon mustard

2 T. rice vinegar

1 clove garlic, pressed in a garlic press

1 T. white miso

Herbs, finely chopped (I like tarragon or thyme as well as chopped chives)

1 tsp. honey (optional)

 

For the radicchio:

2 T. olive oil

2 smaller heads of Chioggia, Verona or Treviso radicchio

1/2 c. roasted hazelnuts, crushed

 

To make the vinaigrette, combine the ingredients in a small mixing bowl and whisk together. Slice the heads of radicchio in quarters, leaving the core intact so the leaves will stay together. (The cores will soften while searing and be quite lovely.) Heat the olive oil in a large frying pan and place the quartered wedges cut-side down and sear until very dark brown (don’t worry if they look blackish…that’s good). Turn and sear the other cut side, then turn onto the back and sear. Remove to a serving plate and drizzle with vinaigrette and sprinkle with crushed, roasted hazelnuts. Serve warm.