This recipe by Chef Anthony Keene is part of the new menu at Gordon Ramsay at The London West Hollywood. The tart-sweet fuji apple contrasts beautifully with the salty blue cheese and crunchy pecans.
1 head radicchio -quarter and separate leaves, core discarded
1 fuji apple - cut into 8 segments, core discarded
2 T grape seed oil
Balsamic vinaigrette
1 oz crumbled blue cheese
1oz candied pecans
1 large basil leaf - chiffonade
Heat saute pan on medium heat until hot, add oil, radicchio, apples and saute briefly (45 seconds). Add remaining ingredients and toss with vinaigrette.
Serve warm.
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