Recipe: Radicchio & Chicory with Balsamic Vinegar and Honey

A bitter sweet dish to go with rich meat. It is ‘agrodolce’ and almost becomes a savoury jam. What is left over would be good with cheese or cold meats.

Radicchio 300g
Chicory 300g
Garlic 25g
200ml balsamic vinegar
Potentino red wine – Balaxus 2008
6 tablespoons of honey
Seasoning

Finely chop radicchio and chicory and sautee with our fantastic olive oil. Add honey, wine and vinegar Reduce and semi-caramelize.