Engineered Cooking

1. In a large bowl create a large ice bath (big enough for all the radicchio). Remove the cores from the radicchio and chop into roughly 1-inch pieces.

2. Remove the ice from the ice bath. Place the radicchio into the cold water and let sit for 15 minutes (removes some of the bitterness of the radicchio). Remove and place in a spinner and spin until dry.

3. In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped red onion. Let the mixture sit for an hour. Once the hour has passed strain the red onion out from the mixture.

4. Add the honey and olive oil to the strained mixture and whisk until well combined.

5. Using your hands, toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again.

6. To serve, top the salad in a serving bowl with the remaining ½ cup grated Manchego and serve.