Radicchio Salad with Pear, Parsley and Blue Cheese
A perfect Fall salad full of flavor and crunch!
Servings: 4
Equipment
Ingredients
- 1 head Radicchio about 10-ounces, halved, cored and thinly sliced with the grain
- 5 tablespoons Extra-virgin olive oil
- 3 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon Kosher salt plus more if needed
- 1 large ripe pear (I use Anjou), halved, cored and sliced thin
- 1 cup packed fresh Italian parsley leaves roughly chopped
- ½ cup (2 ounces) crumbled blue cheese
- ¼ cup roasted and salted pistachios (I use THESE in a pinch) roughly chopped
Instructions
- In a large bowl or salad spinner, soak the Radicchio for at least 30 minutes.
- Meanwhile, whisk together the oil, honey, vinegar, mustard and salt in a large bowl. Drain or spin the radicchio leaves dry, toss them with the dressing, and let rest for 15 minutes.
- When ready to serve, add pear, parsley and blue cheese; toss to combine and season with kosher salt to taste. Transfer salad to a serving platter and sprinkle with pistachios. Enjoy!
Nutrition
Calories: 326kcal | Carbohydrates: 19g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 13mg | Sodium: 510mg | Potassium: 230mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1425IU | Vitamin C: 20mg | Calcium: 123mg | Iron: 2mg
