Roasting tames radicchio’s bitterness which perfectly complements smoky bacon. A zippy-sweet dressing ties everything together in a lovely, delicious bundle.
8 slices bacon or pancetta
2 heads radicchio, outer leaves trimmed, quartered
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon dark brown sugar
1 tablespoon mustard
Salt and pepper, to taste
Preheat oven to 400 degrees.
Wrap one slice of bacon around each radicchio wedge from the top down, leaving core exposed. In small baking dish, add wedges so they fit snugly together. Roast 25-30 minutes, and check for doneness. Bacon should be crisp. If bacon is not done, turn heat up to 475 and roast 5 minutes more.
Meanwhile, whisk together olive oil, cider vinegar, brown sugar, and mustard until emulsified. Season with salt and pepper to taste.
Remove radicchio to serving platter. Drizzle vinaigrette over radicchio and bacon wedges. Serve immediately.