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Preheat grill to medium heat.
Cut each head of radicchio into quarters, leaving core intact to hold leaves together.
Drizzle quarters with olive oil, evenly coating. Season with sea salt and pepper.
Place radicchio on preheated grill and grill 2-3 minutes per side, or until leaves are slightly charred and wilted.
Remove from grill and transfer radicchio to serving platter. Drizzle with balsamic glaze, allowing it to seep into leaves and enhance flavors.
Sprinkle crumbled cheese, toasted walnuts, fresh herbs on top for added texture and taste.
Serve grilled radicchio salad immediately, while still warm, allowing flavors to meld together.