Grilled Radicchio and Brussels Sprouts With Hot Bacon Dressing

This colorful fall salad has the hearty flavor you want when the weather turns crisp.

Hot Bacon Dressing

4 slices thick-cut bacon, chopped

1⁄2 cup apple cider vinegar

3 tablespoons balsamic vinegar

3 tablespoons water

11⁄2 teaspoons sugar

1 teaspoon salt

1⁄2 teaspoon white pepper

1⁄2 teaspoon celery seed

Radicchio and Brussels Sprouts

1 pound (about 20) Brussels sprouts, halved, rinsed, and patted dry

2 heads radicchio, halved, rinsed, and patted dry

Olive oil, for brushing

1 red onion, cut into 1⁄4-inch-thick slivers

2 ounces crumbled cheese like feta, blue, or goat cheese

Prepare a hot fire on one side of your grill for indi­rect cooking.

For the dressing, fry the chopped bacon in a medium skillet until crisp

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