Ingredients

• Spicy Peanut Vinaigrette
• 3 tablespoons aged sherry vinegar
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, chopped
• 2 tablespoons smooth peanut butter
• 1 teaspoon Asian hot chili oil
• 2 teaspoons honey
• 1 teaspoon toasted sesame oil
• 1/2 cup canola oil
• Salt and freshly ground black pepper
• 2 heads radicchio, cut into quarters
• Canola oil
• Salt and freshly ground black pepper
• 2 heads endive, thinly sliced
• 1 bunch watercress
• Chopped peanuts, for garnish
• Chopped chives, for garnish
• Chopped cilantro leaves, for garnish

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Instructions

1. For the vinaigrette:
2. Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
3. For the salad:
4. Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.