Radicchio and Pear Salad
Prep Time: 15 min
Cook Time: N/A
Total Time: 15 min
Servings: 4
RECIPE INGREDIENTS
- 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
RECIPE DIRECTIONS
- Place pears and lemon juice in shallow bowl; cover and 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.
Dressing: In small bowl, whisk together vinegar, olive oil, honey, salt and celery seed; set aside.
Tip: Chopped dried figs, instead of cranberries, make a nice alternative if desired.
Recipe provided by Chef Mary Ann Esposito