Not Your Average Wedge Salad


  1. Toss grape tomatoes in EVOO and season with salt and pepper.
  2. Roast the tomatoes in 350 degree oven and set aside for later use.
  3. Cut the radicchio in half and then in half again giving you 2 quarters. Brush Radicchio with EVOO and season. Grill radicchio on a very hot grill to achieve grill marks.
  4. Cube pork belly into a medium dice and deep fry in the fryer.Reserve and drain on paper towel for later use.
  5. To plate this up, put two dots of the West Creek blue cheese dressing on plate to hold the wedges. Add pieces of fried pork belly, oven roasted tomatoes, and frosted walnuts around the wedges. Drizzle with bleu cheese dressing to finish the plate.


  • 3 oz Allegiance® Pork, Belly
  • 2 oz West Creek Blue Cheese Dressing
  • 3 oz Piancone Unfiltered EVOO
  • 2 oz Fisher Frosted Walnuts
  • 1/2 head radicchio, head(s)
  • salt and pepper, to taste
  • 3 oz Peak Fresh Produce® Tomato(es), Grape