Yield: 6 servings.

VINAIGRETTE:
1⁄2 cup olive oil
4 Tbsp. balsamic vinegar
4 tsp. chopped fresh thyme
2 tsp. Dijon mustard
* * *
12 Royal Rose™ radicchio leaves, blanched slightly in simmering water to soften
3 4-oz. logs goat cheese, cut into rounds
6 small tomatoes (yellow and orange, if available), sliced
to taste, salt and pepper

Whisk first four ingredients together for vinaigrette. Arrange leaves on work surface. Brush center of each leaf with marinade. Place cheese rounds in center of each leaf. Fold up leaf around cheese, creating bundles; cover and chill. Heat seasoned grill to medium-high. Brush each wrap with dressing and grill until cheese softens and leaves char slightly. Arrange tomato slices on plate, place bundles on top. Drizzle with remaining dressing, salt and pepper.

EVS FARMS