Grilled Radicchio, Fried Goat Cheese, Pancetta, Pickled Fennel w Garlic Confit Dressing

There is something so delicious about radicchio, I love finding new ways to showcase this amazing food. Slightly grilling large wedges of the radicchio gives it a deep and almost sweeter flavor. And who can deny fried cheese?!? 

1 head radicchio, cut into 4 large wedges
4 oz goat cheese, chilled or frozen (because it’s easier to cut)
2 oz pancetta or bacon, cooked
¼ cup pickled fennel
1 egg
½ cup panko breadcrumbs
1 tsp paprika
1 tsp garlic powder
Salt 
Olive oil

Dressing

2 bulbs  garlic, peeled
½ cup olive oil
1 tsp red chili flakes
1 stem thyme
2 TBSP sherry vinegar
1 tsp honey
Salt
Pepper
Oil for garlic roasting

1. Start with the garlic confit, peel 2 bulbs of garlic. Place in a small pot with the oil, chili flakes and thyme. Cook on low for 30 minutes, until the garlic starts to brown and your kitchen smells amazing. Pour into mason jar. 

2. In a separate bowl, spoon out a few bulbs of garlic with the oil to equal about ½ cup,  and add the sherry vinegar, honey and salt. Mix well, store the rest of the confit in the mason jar for up to 3 month in the fridge.

3. Light the grill. Get to about 350-400 degrees. 

4. Brush the radicchio with oil and sprinkle it with salt. Place on grill and grill 5 minutes each side. Remove from the grill and set aside at room temperature. 

5. Place panko in a bowl and mix with paprika, garlic powder and some salt. Place egg  and a TBSP water in another bowl and whisk until blended. Cut the cheese into 6 pieces, and try to form into disks. Dip through egg batter then panko and set on plate. Heat 2 TBSP olive oil in a cast iron skillet over medium high heat. When its hot, gently place the goat cheese medallions in, letting cook until golden then flipping to let the other side cook, about 3 minutes a piece. Remove and set on paper towel to drain.

6. Assemble salad on a platter or individual plates. Radicchio, cheese medallion, pancetta, fennel and dressing. Enjoy!