Boil sliced shallot in 1/3 cup vinegar until the liquid has reduced to a couple of teaspoons.

Peel the grapes, cut them in half and remove the seeds. Wash the spinach and the radicchio, after having separated the leaves.

Collect all the ingredients in a plate and drizzle with a sauce made from blending the vinegar reduction with 1/4 cup oil, salt, pepper and finely chopped parsley.

Toss at the table.

Food History

Many different varieties of radicchio are grown in Italy, the most famous of which is late-harvest Radicchio di Treviso, cultivated since the mid-16th century. Growing this type of radicchio requires a lot of work. After harvest, the outer leaves are pulled off and each head is submerged for 3 weeks in a vat of water. Finally, the plant is placed on a sand bed so that it develops crispy leaves and its delicate flavor.

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