Grilled Radicchio Salad with Prosciutto and Parmigiano Reggiano

Fire a grill to medium high heat. Cut heads of radicchio into quarters retaining the core. Toss quarters with 1/4 cup olive oil and salt and pepper.

Grill radicchio quarters for 6-8 minutes, turning every couple of minutes so quarters are grilled on all sides. Radicchio is done when it is slightly charred on all sides and slightly wilted without being totally limp. Remove core and separate leaves spreading out onto a large plate.

Drizzle three tablespoons olive oil over grilled radicchio along with balsamic vinegar. Layer prosciutto over the radicchio.

Shave Parmesan cheese with a vegetable peeler or paring knife. Spread Parmesan out over prosciutto. Serve radicchio salad warm or at room temperature.