The Pioneer Woman Tasty Kitchen
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Radicchio, Endive and Pear Salad with Blue Cheese and Walnuts

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Level: Easy

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Description

A flavourful fall salad made with radicchio, endive and pears with blue cheese and walnuts.

Ingredients

  • ¾ 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

Preparation

1. Preheat oven to 375ºF. 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.

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