Recipe courtesy of Giada De Laurentiis
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Radicchio, Pear and Arugula Salad
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 to 6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Croutons: 
Dressing:
Salad:

Directions

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.

For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Cook's Note

To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

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