Pear and Radicchio Salad With Blue Cheese

Recipe Library

Menu

Your Recipe Box

Menu

Menu

Pear and Radicchio Salad With Blue Cheese

By

David Tanis

Pear and Radicchio Salad With Blue Cheese

This is the quintessential salad for autumn and winter, stunningly colorful. For the best-tasting result, look for pears that are ripe but still firm. But if soft pears are all you have on hand — or can find, substitute crisp apples. The crunch here is key.

Yield

4

Time

15 minutes

Rating

—

Ingredients

1 shallot, finely diced

2 tablespoons balsamic vinegar

Salt and pepper

3 tablespoons walnut oil or extra-virgin olive oil

1 small head radicchio, leaves separated and torn into wide strips if desired

3 or 4 pears, such as red Bartlet or Comice, ripe but firm, peeled if desired

1/4 cup pomegranate seeds (from about ½ pomegranate)

4 ounces blue cheese, such as Roquefort, Gorgonzola or Stilton

1 teaspoon mild honey, for drizzling (optional)

Instructions

Step 1

Make the vinaigrette: Put shallot and vinegar in a small bowl and let soften for about 5 minutes. Season with salt and pepper to taste. Whisk in oil. Taste and adjust.

Step 2

Put radicchio leaves in a low-sided salad bowl and the pear slices in a small bowl.

Step 3

Sprinkle radicchio very lightly with salt. Add about 2 tablespoons of the vinaigrette and toss. Use remaining vinaigrette to dress pears. Arrange pear slices over the radicchio, and scatter the pomegranate seeds on top.

Step 4

Thinly slice the cheese, and arrange on top. If desired, drizzle with honey.

More Recipes You Might Like

Cinnamon Baked Doughnuts

By Ina Garten

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Blueberry Scones with Lemon Glaze

By Tyler Florence

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

Grain-Free Tahini Granola

By Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

More from Quick And Easy

View All →

Tomato Aguachile

By Shilpa Uskokovic

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.

Authentic Indian Minced Meat Qeema

By Scrambled Chefs

This CLASSIC authentic Indian minced meat Qeema recipe is so delicious, it’ll become a regular at your house!! And nothing’s better than the fact that you make it within 20 minutes!!

20 min

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Blueberry Scones with Lemon Glaze

By Tyler Florence

Chocolate Mousse Cake

By Desserts

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

45 min

Pear and Radicchio Salad With Blue Cheese

By

David Tanis

This is the quintessential salad for autumn and winter, stunningly colorful. For the best-tasting result, look for pears that are ripe but still firm. But if soft pears are all you have on hand — or can find, substitute crisp apples. The crunch here is key.

Yield

4

Time

15 minutes

Rating

—

Ingredients

1 shallot, finely diced

2 tablespoons balsamic vinegar

Salt and pepper

3 tablespoons walnut oil or extra-virgin olive oil

1 small head radicchio, leaves separated and torn into wide strips if desired

3 or 4 pears, such as red Bartlet or Comice, ripe but firm, peeled if desired

1/4 cup pomegranate seeds (from about ½ pomegranate)

4 ounces blue cheese, such as Roquefort, Gorgonzola or Stilton

1 teaspoon mild honey, for drizzling (optional)

Instructions

Step 1

Make the vinaigrette: Put shallot and vinegar in a small bowl and let soften for about 5 minutes. Season with salt and pepper to taste. Whisk in oil. Taste and adjust.

Step 2

Put radicchio leaves in a low-sided salad bowl and the pear slices in a small bowl.

Step 3

Sprinkle radicchio very lightly with salt. Add about 2 tablespoons of the vinaigrette and toss. Use remaining vinaigrette to dress pears. Arrange pear slices over the radicchio, and scatter the pomegranate seeds on top.

Step 4

Thinly slice the cheese, and arrange on top. If desired, drizzle with honey.

More Recipes You Might Like

Cinnamon Baked Doughnuts

By Ina Garten

Mustard, Kale and Cheddar Pull-Apart Bread

By Anna Theoktisto

These mustardy monkey bread rolls boast lots of cheddar cheese and garlic, making them ideal with soup or pasta.

3 hr 5 min

Blueberry Scones with Lemon Glaze

By Tyler Florence

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Creamy Lemon Pasta

By Andrew Zimmern

This Creamy Lemon Pasta is an ode to the sweet, fragrant lemons that grow all along Italy’s Amalfi Coast. It’s a signature dish of L’Antica Trattoria in Sorrento. Get the recipe at Food and Wine.

20 min

Grain-Free Tahini Granola

By Andy Baraghani

If you’re missing the oats in this gluten-free, make-ahead granola, simply swap out 1 cup of the nuts for ¾ cup rolled oats (Bob’s Red Mill makes a variety of gluten-free oats that are perfect for this recipe).

More from Quick And Easy

View All →

Tomato Aguachile

By Shilpa Uskokovic

Tomato aguachile is a punchy, plant-based variation of traditional seafood aguachile or ceviche. A refreshing side to serve on a hot day.

Authentic Indian Minced Meat Qeema

By Scrambled Chefs

This CLASSIC authentic Indian minced meat Qeema recipe is so delicious, it’ll become a regular at your house!! And nothing’s better than the fact that you make it within 20 minutes!!

20 min

Molten Chocolate Mug Cake

By Leah Colins

This warm, rich chocolate cake with a molten center can be yours in a mere five minutes. It requires little more than a mug and a microwave to make.

5 min

Quick Chana Masala

By Keya Wingfield

This easy chana masala recipe has a clever trick: boiling the canned chickpeas with their liquid helps match the texture you'd get from soaking dried ones.

Blueberry Scones with Lemon Glaze

By Tyler Florence

Chocolate Mousse Cake

By Desserts

A rich, mousse-like chocolate cake baked in a 20 cm (8-inch) round pan. The edges set while the center stays soft and slightly trembling for a creamy, mousse texture once cooled. Simple one-bowl method yields an elegant dessert in under an hour.

45 min