Bitter leaves, whether radicchio, dandelion or dock, benefit from a thoughtful combination of ingredients to balance the flavour. Here, the sweetness of the slightly caramelised roast grapes, the creaminess of the burrata, and the acidity of the balsamic, are pretty perfect. It is a hardy salad that can be made ahead of time and stored in the fridge. Just remember to leave enough time out of the fridge to allow it to come close to room temperature before serving. A good picnic salad that works well alongside a tart or quiche.

Radicchio salad w/ burrata and roast grapes

Ingredients

1 head of radicchio

1 cup of purple grapes

1 tbs olive oil

sea salt

1 burrata

50g parmesan

1 tbs balsamic vinegar

Instructions

1. Heat your oven to 180 degrees.

2. Slice your grapes in half and place in a small baking pan with olive oil and a sprinkle of sea salt. Roast for 15 minutes. Remove from the oven and allow to cool.

3. Assemble the salad. Place torn radicchio leaves in a large salad bowl, scatter with torn pieces of burrata, the roast grapes, parmesan and finally the balsamic vinegar.