½ cup olive oil
4 tablespoons balsamic vinegar
4 teaspoons chopped fresh thyme
2 teaspoons Dijon mustard
12 radicchio leaves, blanched slightly in simmering water to soften
3 logs (4 ounces each) goat cheese, cut into 12 rounds
6 small tomatoes (yellow and orange if available), sliced
Salt and pepper to taste
In a small bowl, whisk together oil, vinegar, thyme and Dijon mustard until well combined.
Arrange softened leaves on work surface. Brush center of each leaf with marinade. Place one cheese round 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 slightly char.
Arrange tomatoes slices on plate, place bundles on top, drizzle with remaining dressing, salt and pepper. Garnish, if desired, with additional thyme leaves or chopped fresh chives.