b'Grilled Salad with Goat CheeseNICK STELLINOServes 4 to 6 2 large heads radicchio di Treviso, cut in half2 large heads Belgian endive, cut in half 2 red bell peppers, cut in quarters and seeded2 yellow bell peppers, cut in quarters and seeded6 tablespoons Pompeian Extra Virgin Olive Oil, divided5 ounces baby arugula salad 8 tablespoons goat cheese, crumbled1V tablespoons Pompeian Balsamic VinegarPreheat the broiler to high.Brush the radicchio, endive and peppers with 4 tablespoons olive oil. Cook on a hot barbecue or under the broiler for 2 to 3 minutes per side, until they start to color on each side. Place on a cutting board while still hot and cut into 1-inch pieces. Place the arugula salad and the goat cheese in a bowl with the radicchio, endive and peppers, and mix well until the cheese starts to melt. Add the remaining 2 tablespoons olive oil and the balsamic vinegar, mix well, and serve.'