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Pear Salad with Radicchio, Gorgonzola & Pecans

8
Prep Time
INGREDIENTS
  • 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
DIRECTIONS

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.

NUTRITION

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