Grilled Portobello and Radicchio Salad

Ingredients

• 1 tablespoon coarsely chopped Italian parsley
• 1 medium head radicchio, outer leaves discarded and remaining head sliced lengthwise into six wedges
• ¼ cup olive oil
• 1 pound portobello mushrooms, cleaned and sliced into 2-inch-wide strips
• 2 medium garlic cloves, thinly sliced
• ¼ cup balsamic vinegar

Combine vinegar and garlic in a small, nonreactive saucepan and bring to a boil over medium-high heat. Continue to boil until thick, syrupy, and reduced by half, about 2 to 3 minutes; set aside. Heat a grill pan or outdoor grill to medium high (about 375°F). Meanwhile, combine mushrooms and 2 t...

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