Ingredients
2 ripe Anjou, William, or Bosc pears, cored and thinly sliced
1 tablespoon lemon juice
2 small heads radicchio, torn into small pieces
1/2 cup broken walnut pieces
1/3 cup dried cranberries
1 blood or naval orange, peeled and separated into segments
1/4 cup crumbled Gorgonzola dolce cheese
DRESSING
1/3 cup white balsamic vinegar or rice wine vinegar
1/2 cup Filippo Berio extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon celery seed
1 tablespoon honey
Directions
Place the pears in a shallow bowl and combine them with the lemon juice. Cover and set aside.
Whisk the dressing ingredients together in a small bowl and set aside.
Combine the radicchio, walnuts, cranberries, and orange segments in a bowl. Pour the dressing over the top and toss well. Add the pears with the lemon juice and toss again.
Sprinkle the top with the cheese and serve.
Variation: Dried figs, chopped, instead of cranberries make a nice alternative.
This recipe is from CIAO ITALIA PRONTO! by Mary Ann Esposito, published by St. Martin's Press in 2005.
This recipe is featured on Season 0 - Recipes without show numbers.
Comments
There are no comments yet.
Leave a Comment