Grilled Radicchio & Plum Salad With Purple Basil, Thyme and Balsamic

Begin by cooking the wild rice. To start off you want to get your wild rice cooking. Just follow the directions on the package since cooking times can vary.

When rice is just about done, preheat grill so it’s screaming hot. Slice radicchio and plums into thick disks and wedges. The shape isn’t really all that important, you just want make sure it’s a size that you can easily skewer and flip on the grill. Coat them in a bit of olive oil and some salt and grill for about 1–3 minutes each side, just until they have some char on them.

After grilling, plate up. Slice radicchio into smaller, more bite-sized pieces, then arrange along with plums on a plate. Sprinkle wild rice on top and add lots of goat cheese, basil, thyme, olive oil, a generous drizzle of aged balsamic and a good bit of salt and fresh cracked pepper. That’s it. Eat up!