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Roasted Pear and Radicchio Salad with Blue Cheese
Description
A warm salad makes the salad course intriguing again. Ingredients
2 ripe but firm Bosc pears, cored and quartered
1 head radicchio, cored, halved and sliced 5 tablespoons olive oil, divided 1/2 teaspoon salt 3 tablespoons white balsamic vinegar 1/4 teaspoon freshly ground black pepper 1/2 cup red onion, thinly sliced 2 ounces (1 cup) crumbled blue cheese 4 tablespoons roasted sugared nuts, such as honey-roasted almonds, coarsely chopped Freshly ground black pepper Methods/steps
Heat oven to 425°F. Toss pears with 1 tablespoon oil and spread evenly on rimmed baking sheet. Roast for 15 minutes, stirring to keep from sticking. Toss radicchio with another tablespoon of oil and salt; add to pan with pears and continue roasting for 8 minutes, until pears are slightly browned and radicchio is tender. Meanwhile, in small skillet warm together the remaining 3 tablespoons oil, vinegar and pepper. Remove radicchio and pears to large shallow bowl; toss with warm dressing and red onion. Serve immediately on salad plates, garnished with cheese, nuts and pepper.
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