4 lbs new potatoes, parboiled
2 medium zucchini, scrubbed
Salt and pepper
1 pound radicchio, coarsely chopped
½ cup aged sherry wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
¾ cup olive oil
8 ounces goat cheese, crumbled
1.Heat grill to high. Slice potatoes and zucchini into ¼ inch thick slices; brush both sides with oil and season with salt and pepper to taste. Grill both until golden brown on both sides and just cooked through, about 3-4 minutes per side. While the potatoes and zucchini are grilling, whisk together the vinegar and shallot and mustard in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper to taste.
2. Place potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette and season with salt and pepper. Transfer potato mixture to at platter and top with the goat cheese and drizzle with more of the dressing and sprinkle with chopped chives.