Radicchio and Pear Salad

  • 2 ripe Anjou, William, or Bosc pears, cored and thinly sliced
  • 1 tbsp lemon juice
  • 2 small heads radicchio, torn into small pieces
  • 1/2 cup broken walnut pieces
  • 1/3 cup dried cranberries
  • 1 blood or naval orange, peeled and separated into segments
  • 1/4 cup crumbled Gorgonzola Dolce cheese
  • Dressing:
  • 1/3 cup white balsamic vinegar or rice wine vinegar
  • 1/2 cup Filippo Berio Organic Extra Virgin Olive Oil
  • 1 tbsp honey
  • 1/4 tsp fine sea salt
  • 1/4 tsp celery seed
    • Place pears and lemon juice in shallow bowl; cover and set aside.
    • Dressing: In small bowl, whisk together vinegar, olive oil, honey, salt and celery seed; set aside.

    • In serving bowl, combine radicchio, walnuts, cranberries and orange segments; toss with dressing. Add pears with lemon juice; toss again. Sprinkle cheese over top.
    • Tip:
      Chopped dried figs, instead of cranberries, make a nice alternative if desired.

      Recipe provided by Chef Mary Ann Esposito

    Prep Time

    15 min

    Cook Time


    Total Time

    15 min







    Ingredient: Vegetables

    Cooking Method: No Cook

    World Cuisine: Italian

    Product: Organic


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