Sautéed Treviso Radicchio with Balsamic and Honey

-Cut 1 head of treviso radicchio in half, then take out the core.

-Chop each half into 1-inch ribbons.

-Soak in an ice water bath for 2 hours.

-Rinse and drain the radicchio but leave some water still clinging to leaves.

-In a large skillet, heat 1 TBS butter over medium-high.

-Add radicchio and season with sea salt and freshly ground pepper.

-Cook, tossing, until tender, about 4 minutes.

-Add the following:

2 TBS Balsamic vinegar

1 TBS honey

-Gently stir to combine.