Grilled Radicchio and  Fresh Mozzarella Salad with Basil Pesto Dressing I first experienced the flavor of roast radicchio ( a red and white, peppery flavored Italian lettuce) in Boston at an amazing restaurant called Biba, with women chef Lydia Shire’s grilled radicchio with warm mozzarella salad. It was pure rapture! I’m recreating the recipe here, adding a drizzle of basil pesto dressing. The salad is simplicity itself with inspired combinations. Grill, or roast your radicchio in a hot oven for similar results. 1 head of radicchio a few tbsp. balsamic vinegar good splash of olive or almond oil fresh ground pepper, salt 3 to 4 c. mixed salad greens 8 to 10 or more, oz. fresh baby mozzarella 1 recipe of basil oregano pesto, see Chapter One Air a handful of yellow pear or small cherry tomatoes If oven roasting, cut radicchio into eight wedges. If grilling, leave whole, but core. Carefully place in bowl, then drizzle vinegar and oil over, seasoning with salt and pepper. Turn to coat lettuce with marinade, add cheese, then cover and refrigerate for an hour or two. Prepare grill or preheat oven to 425.  Grill or roast radicchio until softened and browned in places, reserving marinade. Carefully add mozzarella to radicchio in bowl after roasting to gently heat. Make dressing: Whisk 1/2 c. basil oregano pesto in medium bowl with reserved marinade and just enough water to form a “drizzling” consistency. Adjust seasoning with salt and pepper. To present salad, on individual plates or platter, arrange bed of mixed greens, then arrange radicchio and tofu or mozzarella over the greens. Drizzle with pesto dressing and garnish with yellow pear or small cherry tomatoes if you’ d like.