Caramelized pear, radicchio, and blue cheese salad

Too few ratings
Sandra

Sandra

“Fight the grey weather with fall colors on your plate! Start with this satisfying combination of caramelized pear, bitter radicchio and punchy blue cheese.”

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
pears
1 head radicchio
1 head red leaf lettuce
150 g blue cheese
50 g unsalted butter
1 tbsp sugar
120 g walnuts
lemon
3 tsp Dijon mustard
3 tsp honey
75 ml olive oil
2 tsp poppy seeds
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • salad spinner
  • 1 bowl (large)
  • frying pan (large)
  • cooking spoon
  • glass jar
  • salad servers

Nutrition per serving

Cal
526
Protein
11g
Fat
42g
Carb
28g

Step 1/3

Quarter and core the pears then cut into large dice. Cut the blue cheese into small pieces and mix with the salad. Roughly chop the walnuts. Wash and dry the radicchio and red leaf lettuces. Gently tear into large pieces and place in a serving bowl.
  • 6 pears
  • 1 head radicchio
  • 1 head red leaf lettuce
  • 150 blue cheese
  • 120 walnuts
  • cutting board
  • knife
  • salad spinner
  • 1 bowl (large)

Quarter and core the pears then cut into large dice. Cut the blue cheese into small pieces and mix with the salad. Roughly chop the walnuts. Wash and dry the radicchio and red leaf lettuces. Gently tear into large pieces and place in a serving bowl.

Step 2/3

Melt the butter in a large frying pan over medium heat, add diced pear, and sauté for approx. 3 – 5 min. Add the sugar and let it caramelize before adding the walnuts. Stir well to coat the pears and walnuts in the caramelized liquid. Remove the pan from the heat and set aside to cool a little.
  • 50 unsalted butter
  • 1 tbsp sugar
  • frying pan (large)
  • cooking spoon

Melt the butter in a large frying pan over medium heat, add diced pear, and sauté for approx. 3 – 5 min. Add the sugar and let it caramelize before adding the walnuts. Stir well to coat the pears and walnuts in the caramelized liquid. Remove the pan from the heat and set aside to cool a little.

Step 3/3

To make the dressing, squeeze out the lemon juice and add to a jar along with the mustard, honey, olive oil, and poppy seeds. Season with salt and pepper. Place a lid on the jar and shake vigorously to combine. Place the cooled caramelized pear and walnuts and the blue cheese on top the salad leaves, pour the dressing over the salad and toss gently. Enjoy!
  • 1 lemon
  • 3 tsp Dijon mustard
  • 3 tsp honey
  • 75 ml olive oil
  • 2 tsp poppy seeds
  • salt
  • pepper
  • glass jar
  • salad servers

To make the dressing, squeeze out the lemon juice and add to a jar along with the mustard, honey, olive oil, and poppy seeds. Season with salt and pepper. Place a lid on the jar and shake vigorously to combine. Place the cooled caramelized pear and walnuts and the blue cheese on top the salad leaves, pour the dressing over the salad and toss gently. Enjoy!