Recipe: Grilled Bitter Greens with Caraway-Peach Dressing (using peach preserves)

GRILLED BITTER GREENS WITH CARAWAY-PEACH DRESSING

"Grilling wedges of radicchio and endive introduces another flavor component to these bitter greens, perfectly accented by a nutty-sweet dressing of caraway seeds and peach preserves. A scattering of pungent blue cheese finishes the dish."

FOR THE CARAWAY-PEACH DRESSING:
1/3 cup peach preserves
3 tablespoons white wine vinegar
1 tablespoon caraway seed, finely crushed*
FOR THE GREENS:
1/4 cup olive oil
1 teaspoon McCormick Gourmet Collection Sicilian Sea Salt
2 Belgian endive, cut in half lengthwise
1 radicchio, cut into 4 wedges
2 medium plum tomatoes, cut in half lengthwise
2 pita breads (8-inch)
FOR THE SALAD:
2 cups baby salad greens
1/2 cup crumbled blue cheese

TO MAKE THE DRESSING:
Mix preserves, vinegar and caraway seed in small bowl until well blended. Set aside.

TO GRILL THE GREENS:
Mix oil and sea salt in small bowl. Brush endive, radicchio, tomatoes and pita breads with oil mixture.

Grill endive and radicchio over medium-high heat 1 to 2 minutes per side or until browned. Grill tomato halves, cut sides down, 3 to 5 minutes or until slightly charred, turning once. Grill pita breads, 1 to 2 minutes per side or until lightly toasted.

Cut pita breads into wedges. Cut tomatoes into chunks.

TO SERVE:
Place 1/2 cup salad greens on each serving plate. Top each with an endive half and a radicchio wedge. Sprinkle with tomato chunks and blue cheese. Serve with Dressing and pita wedges.

*Crush caraway seed with mortar and pestle. Or, place caraway seed in large resealable plastic bag. Close tightly. Pound with a rolling pin, mallet or heavy skillet until crushed.

Makes 4 servings
Adapted from source: McCormick