Recipe of the Month: Radicchio di Treviso with Ginger & Mielito

2 ounces young ginger, peeled

1 1/2 pounds radicchio di treviso, cut into 1/2 rounds and separated 

1/4 cup balsamic vinegar

1 teaspoon honey

1/4 cup lemon agrumato oil or 1/4 cup extra virgin olive oil, plus a generous pinch or grated lemon zest

1/4 cup extra virgin olive oil

Maldon or other flaky sea salt and coarsely ground black pepper

1 piece mielito cheese if we can find it  (if not, we use asiago)

Serves 6

Using a Benriner (Japanese mandoline) or other vegetable slicer, thinly slice the ginger; or slice it paper-thin with a very sharp knife. Combine the radicchio and ginger in a large bowl, tossing gently.

Whisk the vinegar and sugar together in a small bowl. Whisk in the oils, then whisk in salt and pepper to taste.

Toss the salad with vinaigrette and pile high. Grate fresh mielito over and serve.