Radicchio Salad

2 Small Heads Radicchio
1 Cup Arugula 1/3 Cup Toasted Hazelnuts

1/2 Tsp Olive Oil
1 oz Soft Goat Cheese
1 1/2 Tbs Whipping Cream Zest of 1/2 Lemon
1/2 Tsp Lemon Juice
Salt + Pepper to Taste

Preheat either BBQ or electric grill to medium high heat. Brush radicchio with olive oil. Using tongs carefully char all sides of the radicchio. If you do not have either BBQ or Grill feel free to use your oven. Set your oven broiler to high and move your rack to the highest level. Broil, turning once for 4 minutes. Set charred radicchio aside and prepare goat cheese mixture. In either a food processor or blender add goat cheese, whipping cream, lemon zest, lemon juice and a pinch of salt and pepper. Blend on high for a minute. Spread goat cheese mixture on a serving platter top with arugula and then pull radicchio leaves apart and place on top of arugula. Distribute hazelnuts and serve immediately. If you are serving at a later time you can make all ingredients in advance but plate when you are ready to serve (since goat cheese base can become runny if it sits too long at room temperature). Serves 4-6 as a side.  Due to the runny base this Radicchio salad should be eaten immediately.