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Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley

['1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core', '1 large fennel bulb, sliced lengthwise 1/3 inch thick', '1/4 cup extra-virgin olive oil, plus more, for brushing', 'Salt', 'Freshly ground black pepper', '1 cup parsley leaves, half left whole and half roughly chopped', '2 tablespoons sherry vinegar', '1 teaspoon mustard', '1/2 teaspoon honey', 'Pecorino cheese', 'for shaving']

Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.

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