1. Preparing the Grill:

• Preheat a grill or grill pan over medium heat.

2. Wrapping the Radicchio:

• Take each quartered section of radicchio and wrap it with a slice of Prosciutto di Parma.
• Ensure that the prosciutto is wrapped snugly around the radicchio but not too tight as it will shrink upon cooking.

3. Seasoning and Grilling:

• Brush each wrapped radicchio bundle with olive oil. This helps to prevent sticking to the grill and adds flavor.
• Season the bundles with salt and pepper to taste.
• Place the wrapped radicchio on the preheated grill.
• Grill for 6-8 minutes, turning the bundles frequently. The goal is to crisp the prosciutto and tenderize the radicchio without burning.

4. Making the Balsamic Fig Reduction:

• While the radicchio is grilling, combine the chopped dried figs and balsamic vinegar in a small pot.
• Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.
• Allow the mixture to simmer and reduce until it thickens, approximately 6-8 minutes. The reduction should have a syrup-like consistency.
• Stir occasionally to prevent sticking and ensure even reduction.

5. Serving:

• Arrange the grilled radicchio on a serving platter.
• Drizzle the balsamic fig reduction over the top of the radicchio bundles.
• Serve immediately while warm.