3-4tablespoonshoney-roasted almond slices, choppedI use the Trader Joe's brand for ease, but you can also make your own from scratch if you prefer
Prepare Balsamic Syrup: Place fig balsamic vinegar and sugar in a small saucepan, and stir together. Heat over medium-high heat and simmer until the vinegar has reduced, uncovered, by more than half (roughly ¼ cup), or until the vinegar has thickened considerably. Remove from heat and allow to cool completely before using.
Grill Raddichio: Slice each radicchio head lengthwise into four wedges (leaving the core intact). Radicchio will oxidize and bruise, so be sure to wait to slice the raddichio until just before grilling (or soaking, see note section below). Brush the wedges with olive oil, season with salt and pepper. Heat a cast-iron grill pan over medium-high heat until very hot, or alternatively an outdoor gas grill over medium-high heat. Add the raddichio, cut-side down), and grill for 2 to 3 minutes per side, or until the leaves have browned slightly. Turn and repeat on the other side. Transfer to a large platter, press the wedges to open the leaves, and allow to cool to lukewarm or room temperature.
Before serving, drizzle the radicchio with the thickened balsamic syrup. Sprinkle with chopped almond slices, and using a microplane, garnish with parmigiano-reggiano cheese as desired. Serve.
Tips for Success:
To remove additional bitterness from the radicchio, slice the radicchio into wedges and allow to sit in an ice water bath for 1 to 2 hours in the fridge. Before grilling, pat the radicchio completely dry.