Pear Radicchio Fennel Goat Cheese Salad
Photo & Recipe by: Beyond Sweet and Savory
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- Prep
- 15 min prep
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- Cook
- 15 min cook
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- Servings
- 4 Servings
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
- 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.
- In a small bowl, whisk together olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
- Place the pear, fennel, and radicchio in a large bowl. Add the dressing and toss until coated.
- Top with chopped walnuts, fennel fronds, and crumbled goat cheese.
- Serve immediately.
In this recipe
Fresh Logs
Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.
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