-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.