3 medium heads radicchio, quartered (such as Chioggia)
2 ounces thinly sliced pancetta
1 large shallot, thinly sliced
1/4 cup chopped walnuts, toasted
1 tablespoon balsamic vinegar
1 tablespoon honey
Thyme sprigs (optional)
How to Make It
Preheat oven to 400°.
Combine oil, thyme, salt, pepper, and radicchio on a rimmed baking sheet; toss to coat. Bake at 400° for 20 minutes or until wilted and slightly charred.
Cook pancetta in a large skillet over medium heat 10 minutes or until browned and crisp, turning occasionally. Remove pancetta from pan; coarsely crumble. Add shallot to pan; cook 3 minutes or until lightly browned. Arrange radicchio on a platter. Sprinkle pancetta, shallot, and walnuts over radicchio. Drizzle with vinegar and honey. Garnish with thyme sprigs, if desired.