Radicchio Salad with Chicory, Pears, Gorgonzola and Pomegranate
Prep and cook time: 10 min
1 radicchio head, leaves separated and torn
1 small butter lettuce, leaves separated
2 chicory bulbs, leaves separated
2 pears, cored and thinly sliced (Bartlett or Bosc are the best)
125 g | 3/4 cup Gorgonzola, crumbled
100 g | 2/3 cup pecans, roughly chopped
Arils (seeds) from 1/2 pomegranate
1 large lemon, juiced
1 tbsp maple syrup
Pinch of sea salt
Freshly ground black pepper
4 tbsp cold-pressed extra virgin olive oil
Preheat oven to 180 C and arrange pecans on a lined baking tray.
Bake pecans for 8-10 minutes or until fragrant and golden-brown in colour. Remove from oven and set aside to cool.
While pecans are toasting, prepare salad ingredients and in a large mixing bowl add butter lettuce, chicory and radicchio and then arrange the pears, Gorgonzola, pecans, and pomegranate seeds on top.
Place dressing ingredients in a small mixing bowl and whisk until emulsified. Taste and adjust flavour as necessary.
Top salad with dressing and toss gently to combine.