For the dressing:
1/4 cup of vinegar (60 ml)
1 tablespoon of Dijon mustard
2 tablespoons of walnut or hazelnut oil (optional)
1/2 cup of olive oil (120 ml)
1/2 teaspoon of salt
1 peppercorn
For the salad
1 cup of chopped walnuts (115 g)
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
200 g of crumbled Gorgonzola cheese
For the dressing:
1/4 cup of vinegar (60 ml)
1 tablespoon of Dijon mustard
2 tablespoons of walnut or hazelnut oil (optional)
1/2 cup of olive oil (120 ml)
1/2 teaspoon of salt
1 peppercorn
For the salad
1 cup of chopped walnuts (115 g)
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
200 g of crumbled Gorgonzola cheese
Prepare the dressing: in a small bowl, whisk together all the ingredients until smooth
Prepare the salad: in a skillet, fry the walnuts in olive oil over medium heat until lightly toasted
Drain on paper towels and reserve
In a small bowl, drizzle the pear with lemon juice. Reserve
In a salad bowl, combine the radicchio and dressing, stirring well
Top with walnuts, pear, and Gorgonzola cheese
Serve immediately
391 calories per serving
Note: Walnut or hazelnut oil can be found in import sections of grocery stores and large supermarkets.
