Method

• 1.
  Begin with the radicchio. Cut head down the middle, then slice each half lengthways into 4, keeping the root intact, so the wedges stay together while braising.
• 2.
  Set a large frypan over medium heat and add 2 tbs olive oil. Sprinkle the radicchio wedges with a pinch of salt flakes, then lay, one cut side down, in the hot oil. Cook for 2-3 minutes, until nicely caramelised, then carefully flip on to the other cut side and cook for a further 2-3 minutes. Turn them for a final time onto their outer leaves and cook for 2 minutes. Reduce the heat and flip the wedges back on to one of their cut sides. Add the vinegar and honey to the pan and simmer for 8-10 minutes to reduce the sauce, spooning it over the wedges now and then to ensure they are well coated.
• 3.
  When the sauce has reduced and the leaves are vibrant, remove from the heat. Remove the radicchio wedges from the pan and carefully cut away the cores. Set aside to cool to room temperature.
• 4.
  Set a chargrill pan over high heat and brush each slice of bread on both sides with 1 tbs olive oil. Grill on both sides until nicely charred. Remove from the pan and rub with the garlic clove. Spread the cooled radicchio wedges along the slices of bread, then top each with a slice of prosciutto. Arrange the pear slices over the prosciutto and top with half a torn burrata. Finish with a drizzle of extra olive oil, salt flakes and freshly ground black pepper.