Radicchio, Pear and Arugula Salad

By California_Girl88

Ingredients

• Croutons:
• Four 3/4-inch-thick slices country-style sourdough bread
• 1/4 cup extra-virgin olive oil
• Dressing:
• 1/4 cup extra-virgin olive oil
• 2 tablespoons dry white wine, such as pinot grigio
• 2 tablespoons honey
• 1 teaspoon whole grain mustard, such as Grey Poupon
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Salad:
• Two 8-ounce heads radicchio, halved and chopped into 1-inch pieces
• 3 cups baby arugula
• 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices
• 3/4 cup chopped walnuts, toasted* see Cook's Note
• One 2-ounce chunk Parmesan
• Kosher salt and freshly ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes.

For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.

For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a

large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

*Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.