Half a medium watermelon
2 heads radicchio
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1 large tomato, coarsely chopped
¼ cup Sweet Bourbon Glaze
¼ cup balsamic vinegar
¼ cup oil
1 teaspoon stone ground mustard
1 teaspoon Sriracha sauce
1 lime, juiced
Salt to taste
Make the dressing first. Combine all the ingredients and mix together, either in a blender or bowl. Note you will only use part of this for the salad and the remaining dressing for your fish.
Cut the radicchio in quarters and coat in the dressing. Place radicchio on a hot grill for about 4 minutes on each side -- the radicchio will start to blacken this is OK. Remove from grill and cut into bite-size pieces.
Cut the watermelon into bite-size pieces. If desired, you can scoop out the watermelon and use it as a serving bowl to save on cleanup. Add the watermelon cubes to a bowl (fruit or otherwise) and mix with the radicchio. Then toss in the chopped tomato and cilantro. Lightly coat with dressing.