Allow about 1/2 radicchio, 1/2 pear and 2-3 figs per person (this will depend on the sizes)
Cut the radicchio in half making sure you have divided through the core evenly. Then cut each half into 2 or 3 wedges each with a little of the core so the leaves of each wedge stay together. Peel, quarter and core the pears and slice each quarter into 2 or 3 slices. Alternatively leave the core and stalk on. Cut the figs into halves or quarters depending on their size. Heat your pan (I use my ridged grill pan for this).
Put some good quality extra virgin olive oil in a shallow dish. Dip the radicchio and pear slices into the oil and then grill both sides. They won’t take long to cook. The cut edges will start to caramelise. Lastly quickly grill the fig pieces.
Put a bed of rocket on a serving platter. Add the grilled radicchio, pears and figs. While still warm, top with crumbled Roquefort cheese and olive oil and balsamic dressing.
Great for lunch with fresh bread and a glass of wine.