Filippo Berio Radicchio and Pear Salad

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

Directions

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

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Radicchio and Pear Salad Recipe