Radicchio Salad with Charred Onion, Pawpaw, and Bacon Vinaigrette | James Beard Foundation

Ingredients

• 1 pound bacon, cut into lardons
• 4 medium to large shallots, minced
• 1/2 head of garlic, peeled and minced
• 1/2 cup Champagne vinegar
• 1/2 cup grapeseed oil
• 2 tablespoons honey
• 1 teaspoon fennel pollen
• 1/2 lemon, juiced
• Dash of salt
• 2 heads red radicchio
• 1 red onion
• 1/4 cup extra virgin olive oil, divided
• 1 bunch chives, chopped
• 2 pawpaws (pear can be used if pawpaw is unavailable)
• 1/2 cup Champagne–Bacon Vinaigrette
• Dash of salt and pepper
• 2 ounces Pecorino cheese