This salad teamed up with cranberry pumpkin rolls, honey-baked ham and a desert of old-fashioned parkin to create a perfect picnic in the country.
Radicchio Pear Salad with Blood Oranges
Ingredients
2 ripe pears (Anjou, William, or Bosc) cored and cut into ½” slices
1 tbsp lemon juice
1 small head radicchio, torn into small pieces
1 small head butter lettuce, torn into small pieces
1 blood orange, peeled, pith removed, separated into segments
50 g or ½ c walnut pieces, toasted
50 g or 1/3 c dried cranberries
35 g or ¼ c crumbled Roquefort or Gorgonzola cheese
For the dressing
6 tbsp olive oil
2 tbsp white wine vinegar
2 tsp dijon mustard
freshly ground black pepper
fleur de sel
Instructions
1 Place pear slices in a shallow bowl and gently toss with lemon juice.
2 Just before serving, using a slotted spoon, remove the pears from the lemon juice and add the juice to a small bowl with the rest of the dressing ingredients; whisk together.
3 In a large bowl, combine radicchio and butter lettuce and toss with enough dressing to lightly coat the leaves. Transfer to a shallow serving bowl or individual plates. Sprinkle with walnuts, cranberries, orange segments, pear slices and cheese. Drizzle with remaining dressing.
