Radicchio and Arugula Salad with Roasted Pear Wedges, Walnuts and Blue Cheese

  • 1 head radicchio
  • 2 large handfuls baby arugula
  • 3 pears, peeled, cored
  • 2 TB olive oil
  • 1/3 cup chopped walnuts
  • 1/3 cup crumbled blue cheese
  • 2-3 TB sherry vinegar
  • Sprinkle of sea salt
  • Freshly ground black pepper
  • 3 TB extra virgin olive oil

This is a beautiful and delicious salad perfect for entertaining!

Preheat oven to 450°F. Remove core and outer leaves from radicchio. Coarsely chop into thick wedges. Heat a splash of olive oil in a large skillet. Add radicchio and toss to coat with oil. Cook over medium- high heat, stirring and tossing for 1-2 minutes until slightly wilted and starting to color. Remove from heat, place in salad bowl to cool. Cut the prepared pears into 5-6 wedges, toss with 1-2 TB olive oil and place on a baking sheet.  Roast in preheated oven for 15-20 minutes until soft and starting to caramelize. Remove from oven and allow to cool. Toast walnuts in a dry skillet over medium heat, stirring and watching carefully, until fragrant and starting to color. Remove from skillet right away and allow to cool. When time to serve, add the baby arugula to salad bowl with radicchio. Sprinkle with the sherry vinegar, salt and pepper. Toss. Drizzle olive oil over salad, toss to coat. Top with walnuts, crumbled blue cheese. Serve with 2-3 pear wedges on top of salad.

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