Anonymous Fri Oct 07 12:08:08 2005

1 leek

9 radicchio leaves

2 bacon slices, diced

1 tbsp. honey

2 tsp. Dijon-style mustard

1 oz. Balsamic vinegar

1 oz. cottonseed oil

salt and pepper, to taste

Blanch outer leaves of leek; shock in ice water. Slice into long thin strips; reserve. Split radicchio leaves in half by removing center ribs. Roll 3 half leaves to a portion; tie with leek strip. Dice leeks; place in saute pan with bacon. Saute. Add honey and mustard; deglaze with vinegar. Add oil, stirring rapidly. Heat to boiling. Add radicchio bundles; toss quickly to coat.