Grilled Treviso Salad
Walnut Bread Croutons, Goat Cheese and Pancetta
Treviso is a type of chicory that resembles radicchio. Grilled Treviso has an exciting smoky char flavor that elevates this salad and pairs well with our Silver Oak wine.
Serves 6 / Total Time:
- Preheat the oven to 300˚F and prepare the grill for direct cooking over high heat.
- Spread the pancetta on a rimmed baking sheet and bake in the oven until crispy, about 20 minutes.
- Toss the walnut bread with ¼ cup oil and lightly season with salt and pepper. Spread on a separate rimmed baking sheet and toast in the same oven until golden brown, about 15 minutes.
- Place the Treviso in a large mixing bowl, add ½ cup oil and the balsamic vinegar, and lightly season with salt and pepper. Gently turn to coat.
- Remove the Treviso, gently shaking any excess dressing into the bowl, and arrange on the grill and cook until lightly charred on all sides, 2 to 4 minutes, turning as needed. (Do not discard the remaining dressing in the bowl.) Transfer the Treviso to a cutting board and cool for 3 minutes.
- Arrange the persimmon slices in a ring, slightly overlapping, on individual serving plates.
- Cut the Treviso into bite-size pieces, return to the mixing bowl, and turn to coat in the remaining dressing. Mound the Treviso in the center of the persimmon rings, scatter the pancetta, croutons, and goat cheese over the salad, and garnish with the chives. Serve immediately.
High quality aged (15 to 20-year) balsamic vinegar is the best dressing to use with bitter greens and chicories, such as Treviso and radicchio. The sweetness of the balsamic counters the spicy bitterness of the chicory to create a wonderful sweet and sour flavor, which the Italians call “agro-dolce.”