- 1/2 large head radicchio
- 1/2 bulb trimmed fennel
- 1 firm-ripe green Anjou pear
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tsp (5 mL) honey
- 1 tsp (5 mL) Dijon
- 1/8 tsp (0.5 mL) minced garlic
- 3 oz (85 g) gorgonzola dolce
- 1/3 cup (80 mL) chopped, roasted pecans
Tear 1/2 large head radicchio into pieces. Wash, dry and arrange on serving platter. Thinly slice 1/2 bulb trimmed fennel. Arrange over radicchio. Halve, core and thinly slice 1 firm-ripe green Anjou pear. Arrange over fennel. Season with salt and pepper.
In small bowl, whisk 1/4 cup (60 ml) extra virgin olive oil, 2 tbsp cider vinegar; 1 tsp (5 mL) each: honey and Dijon; and 1/8 tsp (0.5 mL) minced garlic until emulsified. Drizzle over salad.
Break 3 oz (85 g) gorgonzola dolce into small chunks and sprinkle over salad along with 1/3 cup (80 mL) chopped, roasted pecans.
Review This Recipe