1/3 c. Tuscan Herb Olive Oil
1/4 c. Pink Grapefruit White Balsamic
6 garlic cloves, chopped
1/2 tsp. dried crushed red pepper
4 large heads of radicchio, each cored and quartered
4 hearts of romaine
1/2 c. shaved pecorino cheese*
Kosher salt and black pepper, to taste
Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving plate. Drizzle with reserved marinade and sprinkle with cheese shavings.
*Pecorino is a type of traditional Italian cheese that is hard, like Parmesan. Try something new and pick up some Pecorino cheese! Or substitute it with Parmesan for an easier pantry item you may already have on hand.