• Heat grill to medium-high. In a bowl, whisk vinegar, lemon juice, 1/4 cup oil, the honey, 1/2 tsp salt and 1/4 tsp pepper.

  • Toss quartered radicchio and kale leaves in 2 tbsp oil. Grill radicchio 2 minutes, turning twice, for a total of 6 minutes. Grill kale 1 to 2 minutes per side. Core and chop radicchio. Remove and discard stems from kale; chop.

  • Toss radicchio and kale with tomatoes, beans, basil, dressing and 1/4 tsp each salt and pepper. Serve topped with burrata.

Nutrition Facts

430 calories; 27 g total fat; 830 mg sodium. 34 g carbohydrates; 15 g protein;