Directions

1. Begin by heating 2 tablespoons of olive oil in a medium pan over medium heat.
2. Add the diced pancetta, cooking until the fat is rendered. Add the shallot, cooking until translucent.
3. Increase the heat to high, and add the radicchio, making sure to season with salt. Cook the radicchio until wilted, then add the red wine, balsamic vinegar, and sugar. Cook the mixture until liquid is evaporated, about 4 minutes.
4. Grill (or toast) the bread.
5. Mix the pine nuts with the apricot preserves and crushed pink peppercorns. For the endive, cut the bottom stem off and take the leaves apart.
6. To plate, put about a 1/4 cup of the braised radicchio as the base, then place the burrata on top, cutting a cross-hatch into the top of the cheese to open it up.
7. Season the burrata with salt and pepper to taste. Garnish the dish with pine nut mixture, endive leaves and mint.
8. Drizzle the remaining 1 tablespoon of olive oil and the pine bud syrup over top. Enjoy with lots of grilled bread!