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  • Prep Time
    15 minutes
  • Cook Time
    15 minutes
  • Servings
    4 Servings

Pear Radicchio Fennel Goat Cheese Salad

Main Ingredient: Pasta

Yield: 4 servings

Photo and Recipe courtesy of Beyond Sweet and Savory


-2 firm pears (Anjou, Bartlett, or Bosc variety), cored and thinly sliced
-1 small head of Castelfranco radicchio, leaves torn
-1 small head of Chiogga radicchio, leaves torn
-4 ounces Montchevre® Truffle Goat Cheese Log, crumbled
-1 fennel bulb, thinly sliced, fronds reserved
-Juice of 1 lemon

Salad dressing
-1/4 cup walnuts, toasted
-1/4 cup extra virgin olive oil
-1 tbsp balsamic vinegar
-2 tbsps honey
-Salt and freshly ground pepper, to taste




1. Preheat oven to 325° F. Scatter walnuts on a rimmed baking sheet, roast for 7–10 minutes, tossing once, until golden brown. Let cool, then chop.
2. In a small bowl, whisk together olive oil, balsamic vinegar, and honey.  Season with salt and pepper to taste.
3.Place the pear, fennel, and radicchio in a large bowl.  Add the dressing and toss until coated.
4.Top with chopped walnuts, fennel fronds, and crumbled goat cheese.
5.Serve immediately.