Name: Radicchio, Pear and Arugula Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Ingredients: 1 teaspoon whole grain mustard, such as Grey Poupon; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Four 3/4-inch-thick slices country-style sourdough bread; 1/4 cup extra-virgin olive oil; 1/4 cup extra-virgin olive oil; 2 tablespoons dry white wine, such as pinot grigio; 2 tablespoons honey; Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces; 3 cups baby arugula; 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices; 3/4 cup chopped walnuts, toasted* see Cook's Note; One 2-ounce chunk Parmesan; Kosher salt and freshly ground black pepper

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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Radicchio, Pear and Arugula Salad

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