The Washington Post
Yep, you read that headline correctly.
A recent cooking session with Puerto Rican celebrity chef Wilo Benet at Mio restaurant in downtown Washington prompted the addition of shredded corned beef to this summery entree. It doesn't take much of the salty protein to have a positive impact on the sweetness caused by lightly charring the radicchio and by the fruit. Be sure to ask for a chunk, not the typical thin slices, at the deli counter.
The radicchio can be done quickly on a gas grill as well; the corned beef can be omitted to make this a meatless meal. (In that case, you might want to char the nectarines instead.) We substituted queso fresco for the blue cheese in the vinaigrette; if you're serving this without the meat, a Cabrales or Stilton cheese might be the way to go. Try it with warm focaccia.