Grilled Radicchio Salad with Orange Dijon vinaigrette and Peanut Butter Croutons

Salad

1. Preheat grill to medium high heat.
2. Slice radicchio head into 4 wedges and lightly spray with peanut oil. Once grill is hot, place radicchio on the grill and cook for 3-4 minutes. Turn and cook on the other side for an additional 3-4 minutes until tender. Remove from grill and let cool before cutting into bite size pieces.
3. Combine radicchio with spring mix greens and top with blood oranges, blue cheese and chopped peanuts. Add dressing and peanut butter croutons if desired.

Orange Dijon Vinaigrette

1. Combine orange juice, red wine vinegar, Dijon mustard, sugar and garlic in a small mixing bowl. Add white pepper to taste.
2. Using a whisk, slowly add peanut oil until mixture is smooth. Serve immediately.

Peanut Butter Croutons

1. Preheat oven to 375 F. Spray baking sheet with cooking spray and set aside.
2. Slice sourdough bread into bite size pieces and place in mixing bowl.
3. In a separate bowl, combine creamy peanut butter and peanut oil. Drizzle mixture over bread and gently toss bread in the oil.
4. Spread croutons on baking sheet, sprinkle with garlic powder and salt then bake for 13-15 minutes until golden brown.