Directions

1. Pre-heat gas grill to high heat. Using a clean knife and cutting board, cut radicchio in half and set aside in a clean mixing bowl.
2. Drizzle olive oil over the radicchio coating evenly and season with .5 tbsp(s) of Kosher salt.
3. Grill radicchio (flat side down) for 3-4 minutes or until leaves begin to char, turn and grill for an additional 2-3 minutes. Once charred, return to mixing bowl and allow to cool before cutting into juilenne strips.
4. While the radicchio is cooling, using a cutting board and knife, cut endive in half and cut into 1/4-in' strips. (Wash and spin endive)
5. Once cool, cut radicchio into 3/4-in' strips (rough cut) and return to a clean mixing bowl along with endive and kale.
6. Add balsamic blue cheese dressing to mixing bowl and coat greens evenly. Once greens are coated add toasted almonds and pasta to your mixing bowl
7. Plate bitter greens in a clean salad bowl and garnish with chopped dry cherries.
8. White Balsamic Blue Cheese Vinaigrette:
9. Combine white balsamic vinegar, kosher salt, plack pepper, Tabasco, minced garlic, honey, and dijoin mustard into a clean container.
10. Using immersion blender slowly add both vegetable and olive oil to the balsamic vinegar mixture and blend thoroughly until fully combined.
11. Add blue cheese crumbles to container. Apply lid and shake until blue cheese crumbles are distributed in dressing.