Serves 4: 2 heads late-harvest Treviso radicchio, 4 slices Parma ham, dressing made of 2 parts Moletto Integrale extra-virgin olive oil and 1 part Dijon Mustard.
To prepare: Wash the whole heads of radicchio, partially trim the roots and cut in half lengthwise. Prepare the extra-virgin olive oil and mustard dressing in a separate bowl.
Dip each radicchio half in the dressing, wrap it with a ham slice and place on a serving dish.
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