Charred Radicchio Chopped Salad

1. Cut the radicchio into quarters through the core, and remove outer leaves. Drizzle with olive oil and add a pinch of salt. Heat up a cast-iron skillet on medium-high heat, and add the radicchio, cooking for 1-2 minutes on each side until just charred. Remove from heat, and once cool enough to handle, chop and add to a bowl.
2. Add the remaining ingredients (Persian cucumber, sun gold or cherry tomatoes, shaved red onion, sliced pepperoncini, roasted red peppers, chickpeas, chopped basil, salt & pepper), with the exception of the grated Pecorino Romano, to the bowl with radicchio. In a small bowl, combine dressing ingredients (Dijon mustard, crushed garlic, red wine vinegar, olive oil, lemon juice, oregano, salt & pepper) until smooth. Drizzle over the salad bowl, add the cheese, and toss.