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Yield: Serves 4 to 6.
2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
1/2 cup olive oil, plus more to coat radicchio
1/4 cup balsamic vinegar
1 teaspoon salt
3 chopped garlic cloves
1/2 teaspoon mustard
Salt and black pepper
Pecorino or parmesan cheese for garnish
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1st Keep
 IlanaKS
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