April Bloomfields Grilled Vegetable Vinaigrette

Ingredients

• 1 medium fennel bulb, outer layer, stalks and fronds removed, root end trimmed of brown bits
• 1 small red onion (about 1/4 pound), cut into 1/2-inch thick rounds
• 1 small head radicchio (outermost leaves removed, bottom trimmed of brown bits, quartered lengthwise) and cut into 1/2-inch thick wedges
• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 teaspoon Maldon or another flaky sea salt
• 1 small garlic clove, very finely chopped
• A five-finger pinch of fresh mint leaves
• A five-finger pinch of fresh marjoram leaves

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