To make the dressing: combine all ingredients in a bowl. Set aside.
To make the salad: wash and pat dry the vegetables and berries.
Slice the endive in half and spray with oil.
Add the endive on a skillet pan and burn for just long enough to toast the outer skin. Set aside.
Carefully peel back layers of the radicchio and place on a plate. Add the grilled endive, then toss in berries and microgreens.
Drizzle with the salad dressing.