Instructions: In small jar with tight-fitting lid combine ingredients for marinade; season to taste with sale and cracked pepper. Shake well.

Other Ingredients

1 large head radicchio
2 Tbsp. olive oil
18 peeled whole shallots
1/4 tsp. minced garlic
8 oz. goat cheese
1/2 cup fresh bread crumb
1/4 tsp. minced garlic
Pinch chopped fresh thyme
Pinch chopped fresh oregano
Cracked black pepper
18 leaves Belgian endive

Cut radicchio into 2 halves leaving stem attached. Cut each half into 6 wedges. (It is important that the leaves remain attached to the stem.) Place in shallow dish; cover with marinade. Marinate 1 hour before serving. In medium frying pan heat olive oil over medium-high heat until hot. Add shallots and garlic; cook until tender. Shape goat cheese into 6 rounds. In small bowl combine bread crumbs, garlic, herbs and pepper. Coat goat cheese rounds well with crumb mixture. Place radicchio wedges on broiler pan. Broil 4 to 6 inches from heat 3 to 5 minutes or until lightly browned. Place cheese rounds and shallots on broiler pan. Broil 4 to 6 inches from heat 3 to 5 minutes or until cheese is golden. Arrange 3 Belgian endive leaves toward top of each salad plate. Place 2 wedges of radicchio on top of endive with stems resting on the base of the endive. Place cheese round and 3 shallots at base of radicchio.

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