Bittersweet Roasted Radicchio With Ricotta Dates
Ingredients
- 2 tablespoons balsamic vinegar
- 5 garlic cloves, smashed
- 1 teaspoon fresh lemon juice, plus lemon zest from 1/2 lemon, divided
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 1 teaspoon salt and pepper, plus more to taste
- 1 pound radicchio, cored and coarsely chopped
- 8 large, squishy dates, pitted and quartered
- 3/4 pound fresh ricotta
- 1/2 cup mint, dill, and parsley, for garnish
- 1/2 cup chopped, toasted walnuts, for garnish
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