Warm Radicchio & Mushroom Salad with Citrus

Charred radicchio, golden mushrooms, and sweet citrus come together in this warm, vibrant salad—balanced, bright, and just a little bit bold.

Ingredients:
2–3 ounces pancetta
1 head Treviso radicchio, halved or quartered lengthwise
2 cups mushroom medley, cleaned and torn
2 tablespoons olive oil, plus more for drizzling
1 small sweet onion, thinly sliced
1 Cara Cara orange, peeled and segmented
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
Sea salt and freshly cracked black pepper
2–3 ounces pancetta, diced and crisped

Method:
1. In a skillet over medium heat, cook pancetta until golden and crisp. Remove with a slotted spoon and set aside. In the same pan, add a bit of olive oil if needed. Add mushrooms and cook undisturbed for a few minutes to develop color, then stir and continue cooking until golden and tender. Remove from pan and set aside. In the same skillet (or a grill pan), add a drizzle of olive oil and place radicchio cut-side down. Cook for 2–3 minutes until lightly charred and just softened. Add sliced onion to the pan and cook briefly until softened and just beginning to caramelize.

2. Arrange warm radicchio on a platter. Top with mushrooms, onions, and orange segments. Drizzle with olive oil and lemon juice, then sprinkle with thyme, parsley, salt, and pepper. Add pancetta if using.