It might not look like much, but the taste is something inspired – bitter, tart and molasses-y.
Inspired by a chorizo – radicchio- balsamic – date dish at Woodwork Restaurant in Edmonton.
- 1/2 head radicchio
- 2 tbsp balsamic vinegar
- 2 dates
- sprinkling of pine nuts
Toast pine nuts in a pan on medium heat. Rip radicchio and add to pan. Let it wilt.
Add cut up dates. Splash in balsamic.
(Pair with dark chocolate for a late night snack/dessert)