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30 minutes
- 200 g seedless red grapes
- 1 radicchio or 2 red chicory
- 2 cloves of garlic
- 2 sprigs of fresh rosemary
- 2 heaped tablespoons pine nuts
- 2 tablespoons balsamic vinegar
- 1 tablespoon runny honey
- 30 g rocket
- Arrange grapes on a hot griddle pan and cook for 5 minutes until caramelised and starting to burst. Transfer to a large salad bowl. Cut radicchio into quarters and separate leaves. Grill until charred and tender, then add to the bowl. Turn off the heat. Slice garlic, pick rosemary leaves, and cook with pine nuts and oil in the pan for 1 minute. Add balsamic vinegar, letting it sizzle before pouring into the bowl with honey. Mix well, season with salt and pepper. Let sit for 10 minutes before adding rocket. Serve as a side salad or with goat's cheese and toast.
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