Roasting radicchio until slightly charred is the best way to enjoy radicchio. This salad is paired with persimmon, drizzled with a mix of balsamic vinegar and pomegranate molasses, then topped with pistachios, goat cheese, and pickled mustard seeds.
1tbsppickled mustard seedsor mix 1/2 tsp Dijon mustard into the dressing.
fresh cracked pepper
Preheat the oven to 450F.
Mix together the balsamic vinegar and pomegranate molasses to make the dressing.
Drizzle the radicchio with the olive oil and roast for 10 minutes. Then, drizzle with the dressing and roast an additional 5 minutes.
Dress the roasted radicchio with the pickled mustard seeds, chopped pistachios, goat cheese, and fresh cracked pepper.
If you can't find it at your local store, you will be able to find it at a middle eastern market or shop it here on Amazon.I use roasted, salted pistachios in this recipe and therefore do not add any additional salt.If you can't find them at the grocery store you can make your own using this recipe! Or you can substitute by adding 1/2 teaspoon of Dijon mustard to the dressing.