For the dressing: Mix all ingredients together with a whisk until thickened
1/4 cup of vinegar (60 ml)
1 tablespoon of Dijon mustard
2 tablespoons of hazelnut or walnut oil (optional)
1/2 cup of olive oil (120 ml)
1/2 teaspoon of salt
A pinch of black pepper
For the salad: Cut the nuts in half
2 tablespoons of olive oil
1 large pear (250 g), ripe, peeled, and cut into 1 cm cubes
1 tablespoon of lemon juice
1 bunch of radicchio (700 g) washed and trimmed
200g of crumbled gorgonzola cheese
For the dressing: Mix all ingredients together with a whisk until thickened
1/4 cup of vinegar (60 ml)
1 tablespoon of Dijon mustard
2 tablespoons of hazelnut or walnut oil (optional)
1/2 cup of olive oil (120 ml)
1/2 teaspoon of salt
A pinch of black pepper
For the salad: Cut the nuts in half
2 tablespoons of olive oil
1 large pear (250 g), ripe, peeled, and cut into 1 cm cubes
1 tablespoon of lemon juice
1 bunch of radicchio (700 g) washed and trimmed
200g of crumbled gorgonzola cheese
Prepare the dressing: In a small bowl, whisk together all ingredients until thickened
Prepare the salad: In a skillet, fry the nuts in olive oil over medium heat until lightly browned
Drain on paper towels and reserve. Reserve
In a small bowl, drizzle the pear with lemon juice. Reserve
In a serving dish, combine the radicchio and dressing, mixing well
Top with nuts, pears, and cheese
Serve immediately
Approximately 391 calories per serving
Note: Hazelnut or walnut oil can be found in imported goods sections of specialty stores and large supermarkets.
