• 2 Head Radicchio, cut into quarters

• As Needed olive oil

• To Taste salt

• To Taste black pepper

• 2 Head Endive, chopped

• 2 Whole lemon, halved

• As Needed olive oil

• 1/2 Almonds, chopped

• 1 Small shallot, thinly sliced

• 1/4 Cup red wine vinegar

• 1 Teaspoon salt

• 1/2 Cup olive oil

• 1/2 Teaspoon black pepper

• 5 1/20 Ounce Salami

• 1/2 Provolone Cheese, diced

• 4 Whole Fire Roasted Peppers, drained & cut into thin strips

• 1 Pear, diced into 1/2'' inch peaches

Steps

1

When ready to cook, set the temperature to 375℉ and preheat, lid closed for 15 minutes.

2

Drizzle the radicchio and endive with olive oil and season with salt and pepper.

3

When the grill is up to temperature, add the lettuces and cook with the lid closed for 2-4 minutes per side, until they begin to wilt. Remove from the grill.

4

Drizzle halved lemons with olive oil and place cut side down on the grill for 2-3 minutes.

5

In an oven-proof skillet, add the almonds to the grill. Close the lid and toast for 2-3 minutes. Remove from the grill.

6

To make the Vinaigrette: Combine shallots, red wine vinegar, and the grilled lemon juice in a bowl and add salt. While whisking the red wine vinegar mixture, slowly pour in olive oil until combined. Add black pepper.

7

Chop the grilled lettuces into bite sized pieces and arrange in a bowl. Top with endive, salami, provolone, peppers, pears, and toasted almonds.

8

Toss with vinaigrette and season with salt and pepper to taste. Enjoy!