1 whole head radicchio, cut through stem into 4 wedges
3 tablespoons extra virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1 teaspoon red wine or balsamic vinegar
1 shallot, finely chopped
4 cups baby spinach leaves
1/2 cup blue cheese, crumbled
1/3 cup toasted walnuts*, chopped
6 slices Jones Dairy Farm Dry Aged Bacon, cooked and sliced into 1 inch pieces
Brush cut sides of radicchio with 1 tablespoon olive oil and sprinkle with salt and pepper.
Place radicchio cut side down on preheated stovetop grill pan over medium-high heat or medium-high gas grill; grill about 2 minutes per side, or until edges are brown and wilted.
Meanwhile, whisk together remaining olive oil with vinegar, shallot and salt and pepper.
Divide spinach evenly among four plates; top each salad with one radicchio wedge. Drizzle with dressing and top with equal portions of blue cheese, walnuts and bacon.
*To toast walnuts, spread into a single layer on a baking sheet and bake 10 minutes in 325°F oven.