The balance of bitter, crunchy radicchio and endive with the tender sweetness of tangelo orange is delightfully unexpected in this dish.

1 tablespoon olive oil
2 heads radicchio, quartered lengthwise
2 endives, quartered lengthwise
2 Tangelo oranges, supremed into segments and membrane juiced
1 tablespoon honey
2 tablespoons brown sugar
¼ cup pomegranate seeds
drizzle of aged balsamic vinegar

1. In a large cast iron skillet heat oil over medium-high heat.
2. Add radicchio and endive and cook until charred and just tender. Set aside.
3. To the hot skillet, add the juice squeezed from the leftover membrane of both oranges, along with honey and brown sugar.
4. Bring mixture to a simmer and add orange segments, radicchio, and endives to the pan to caramelize for a few minutes.
5. Transfer to a platter, top with pomegranate seeds, and drizzle on good balsamic.

Food styling by Chelsea Zimmer | Photography by Linda Pugliese