This salad teamed up with cranberry pumpkin rolls, honey-baked ham and a dessert of old-fashioned parkin to create a perfect picnic in the country.
Radicchio Pear Salad with Blood Oranges
Crisp pears and tangy blood oranges nestle into a bed of crunchy radicchio and tender Boston lettuce dressed with a tangy dressing, chunks of creamy gorgonzola cheese and crumbly walnuts.
Ingredients
Scale
- 2 ripe pears (Anjou, William, or Bosc) cored and cut into ½” slices
- 15 ml or 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
- 90 ml or 6 tbsp olive oil
- 30 ml or 2 tbsp white wine vinegar
- 10 ml or 2 tsp Dijon mustard
- freshly ground black pepper
- fleur de sel
Instructions
- Place pear slices in a shallow bowl and gently toss with lemon juice.
- 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.
- 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.
