Here's what the newsletter says about the radicchio:
Radicchio Bel Fiore is a new variety for us this season, pretty with pink variegated spots and streaks. We also picked the Treviso variety, yesterday. Both have some of radicchio's bitter bite, but are not too-too bitter. Temper the bitterness by mixing it with other greens in salads. Or try, cutting the heads in half, brushing them with oil, and grilling them -- the heat and caramelization sweetens the flavor profile. You can also roast cut radicchio in a hot oven, after brushing it with olive oil and sprinkling chopped thyme over it. When it's tender, caramelized, collapsing a bit, remove it from the oven, drizzle it with balsamic vinegar, and top it with dried figs, chopped finely and some lemon zest and sea salt.
The oven roasted version with balsamic and figs sounds good.