grilled radicchio salad with lemon vinaigrette

Vinaigrette
1 1/4 cups extra-virgin olive oil
1/2 cup plus 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh basil
1 1/2 teaspoons white truffle oil
1 garlic clove, minced
1/2 teaspoon sugar

Salad
6 ounces yellow wax beans
6 ounces green beans
4 heads of radicchio, quartered
1 13 3/4-ounce can artichoke hearts, drained
4 cups mixed baby greens1/2 cup shaved Asiago cheese

For vinaigrette: Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate. Rewhisk before using.)

For salad: Prepare barbecue (medium-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 tablespoons dressing and toss to coat. Grill vegetables until crisp-tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add greens and Asiago cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.