Radicchio, Pear and Arugula Salad

• Four 3/4-inch-thick slices country-style sourdough bread
• 1/4 cup extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 2 tablespoons dry white wine, such as pinot grigio
• 2 tablespoons honey
• 1 teaspoon whole grain mustard, such as Grey Poupon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
• 3 cups baby arugula
• 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
• 3/4 cup chopped walnuts, toasted* see Cook's Note
• One 2-ounce chunk Parmesan
• Kosher salt and freshly ground black pepper

1. For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Brush the bread on each side with olive oil.
3. Grill until grill-marked and golden, 1 to 2 minutes each side.
4. Cool slightly and cut into 3/4-inch cubes.
5. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
6. For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a
7. large bowl.
8. Add the dressing and toss until coated.
9. Using a vegetable peeler, shave the Parmesan on top and serve.
10. *Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet.
11. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted.
12. Cool completely before using.

countrystyle, extravirgin olive oil, extravirgin olive oil, white wine, honey, whole grain mustard, kosher salt, freshly ground black pepper, radicchio, baby arugula, asian, walnuts, kosher salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/radicchio-pear-and-arugula-salad-recipe.html (may not work)