Difficulty: Easy - for beginners
2 large heads radicchio, cut in half
2 large heads Belgian endive, cut in half
2 red bell peppers, cut into quarters and seeded
2 yellow bell peppers, cut into quarters and seeded
6 tablespoons Pompeian Extra Virgin Olive Oil, divided
5 ounces baby arugula salad
8tablespoons goat cheese, crumbled
1 1/2 tablespoons Pompeian Balsamic Vinegar
Preheat grill or broiler to high.
Brush radicchio, endive and peppers with 4 tablespoons olive oil.
Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces.
Place arugula salad and goat cheese in a bowl with the radicchio, endive and peppers; mix well until the cheese starts to melt.
Add remaining 2 tablespoons olive oil and balsamic vinegar; mix well and serve.