|One head radicchio||Salt and pepper to taste|
|½ cup fresh basil leaves, torn||¾ cup fresh grated parmesan cheese|
|Balsamic vinegar||¼ cup toasted pine nuts (optional)|
|Extra virgin olive oil||Drizzle of 25 year old balsamic vinegar (optional)|
Cut radicchio in half through the core, then slice into ribbons from top to core and place in large mixing bowl. Tear basil into small pieces and add to bowl. Stir to combine.
Add enough oil to barely coat the salad, one to two tablespoons. You can always add more if you need it. Stir to combine. Add ½ tablespoon of sherry vinegar and 1 tablespoon balsamic vinegar. Toss to combine and taste. You may need to add more balsamic depending on size of radicchio head. Salt and pepper to taste. Add pine nuts, if using, and ½ cup parmesan cheese, then toss again to combine.
Place salad in serving bowl, or separate onto individual plates. Dust the top with remaining parmesan cheese and add a small drizzle of aged balsamic if desired.