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. 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. In a small jar with a lid, add the oil, vinegar and honey and shake vigorously to combine; season with salt and pepper.
- 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.
- 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)