Radicchio, Endive And Pear Salad With Blue Cheese And Walnuts

• 3/4 cups Walnuts
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Honey
• Salt And Freshly Ground Black Pepper, To Taste
• 1 head Radicchio, Trimmed, Cored And Torn Into Bite-sized Pieces
• 2 heads Belgian Endive, Trimmed, Cored And Torn Into Bite-sized Pieces
• 1 whole Ripe Pear, Cored, Thinly Sliced
• 2 ounces, weight Blue Cheese, Crumbled

1. 1. Preheat oven to 375u0b0F. Arrange the walnuts in a single layer on a parchment-lined baking sheet and transfer to the oven. Roast until walnuts are lightly browned, about 5 minutes. Set aside and let cool.
2. 2. In a small jar with a lid, add the oil, vinegar and honey and shake vigorously to combine; season with salt and pepper.
3. 3. In a large bowl, combine the radicchio, endive, pear and walnuts and pour dressing over salad. Toss gently to combine. Divide among serving plates and top with the crumbled blue cheese.
4. Note: This salad can also be made with apples or red grapes instead of pears.

walnuts, olive oil, white wine vinegar, honey, salt, radicchio, endive, cheese

Taken from tastykitchen.com/recipes/salads/radicchio-endive-and-pear-salad-with-blue-cheese-and-walnuts/ (may not work)