Grilled Radicchio-Romaine Salad with Pumpkin Seeds and dried Cherries

1 head radicchio, cut lengthwise

½ head romaine lettuce, cut lengthwise

½ bulb fennel, cut lengthwise, fronds removed

3 tablespoons olive oil, divided

½ cup shelled pumpkin seeds

½ teaspoon salt

Dressing

1/3 cup Sweet Bourbon Glaze from Pepper Palace

2 tablespoons white vinegar

1/3 cup dried cherries

Salt and pepper to taste

Wash lettuces and dry lettuces and fennel. Brush leaves with 2 tablespoons of the olive oil.

You will need a 10-inch square of heavy duty aluminum foil to toast the pumpkin seeds. Layer the pumpkin seeds, 1 tablespoon olive oil and ½ teaspoon of salt. Wrap the foil by folding over the ends twice to seal.

For the dressing, in a jar, combine the bourbon glaze and vinegar. Shake to blend, reserve.

Heat grill to medium-high.

Grill radicchio, romaine and fennel for 10 minutes, turning after 5 minutes, at which time you will begin toasting the pumpkin seeds in the foil packet alongside. The lettuces will be slightly charred, slightly limp, but still a bit crunchy when they are done.

Remove all ingredients from the grill so you can start to cook the swordfish kebabs. Just before serving, slice or chop the lettuce and fennel into strips, discarding the hard white core of each.

In a bowl, toss the ingredients with the dressing, pumpkin seeds and cherries. Serve alongside the kebabs or on top of the swordfish and pineapple roll.

Christine Murphy