Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

　　

Ingredients

6 servings

　　3 tablespoons red wine vinegar

　　Extra-virgin olive oil

　　Kosher salt and freshly ground pepper

　　1 large head radicchio (3/4 pound), cored and coarsely shredded

　　5 ounces arugula

　　1/4 pound Crucolo, provolone, Taleggio, or Fontina cheese, grated

　　1/2 cup roughly chopped lightly toasted hazelnuts

　　Saba or balsamic vinegar, for drizzling

　　

Step 1

Heat the broiler to high.

　　

Step 2

Whisk the red wine vinegar with 1/4 cup olive oil in a large bowl and season generously with salt and pepper. Add the radicchio and arugula and toss to coat them nicely. Taste and adjust the seasoning.

　　

Step 3

Pile the salad on ovenproof plates or an ovenproof platter and top with the cheese. Broil the salad just until the cheese is melted, about 1 minute. Sprinkle the toasted hazelnuts on top and finish with a drizzle of saba. Serve right away.

　　From Six Seasons: A New Way with Vegetables © 2017 by Joshua McFadden. Reprinted with permission by Artisan Books.Buy the full book from Amazon or Bookshop.