Summer may be winding down, but Grilled Radicchio Pickled Nectarine Salad is a great transition meal. Aside from offering another vehicle for eating fresh mozzarella and burrata (though I could eat Peach Caprése Salad everyday), it’s a good excuse to keep grilling, even as the days start getting noticeably shorter. The quick-pickled nectarines work even if the nectarines aren’t perfect because the pickling rounds out the flavor; just make sure they’re not too soft. Grilled Radicchio Pickled Nectarine Salad is also fun because the process nods to all that is preserving and fall without the boiling and scrubbing and general hard work. The grilled radicchio is more bitter and substantial than fresh greens and feels hearty and savory which complements the fall is coming vibe of the nectarines. The fresh herbs and cheese make it bright and decadent. Serve Grilled Radicchio Pickled Nectarine Salad with a little fresh bread and you’ve got a lovely meal.
Yield: 4 servings
Cook Time: 10 minutes total
Prep Time: 20 minutes
2 heads radicchio
2 nectarines; sliced thin
1 small red onion; halved and sliced thin
¼ cup white balsamic vinegar
olive oil
salt
black pepper
2 tablespoons white sugar
fresh herbs such as basil, mint or tarragon depending on the flavor profile you list best
8 ounces fresh burrata or mozzarella
Quarter the radicchio leaving the core intact. This will hold the leaves together. Liberally slather with olive oil, salt and pepper. Let it sit at least 30 minutes. 
Slice the peaches and onions and put in a shallow bowl with the vinegar and sugar. Toss occasionally. 
Heat a grill pan to medium high. Grill each radicchio quarter for a few minutes on each side. You want to see grill marks. Cooking the radicchio softens it and caramelizes it a bit. Layer a large platter with the radicchio in a spiral. Top with the peaches and onions. Tear the fresh herbs and sprinkle them over the top. Tear the burrata and spread over the salad. Finish with some salt and pepper and a drizzle of olive oil and an aged balsamic vinegar.