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Pear Radicchio Fennel Goat Cheese Salad
  • Prep
    15 min prep
  • Cook
    15 min cook
  • Servings
    4 Servings

Pear Radicchio Fennel Goat Cheese Salad

Photo & Recipe by: Beyond Sweet and Savory

Ingredients

  • 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

Directions

  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.

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