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The bright magenta of the radicchio makes a colorful beginning to any winter meal, but is especially nice for the holiday season. Goat cheese is called for here, but any soft cheese could be used instead.
1/2 cup walnuts, toasted
2 firm, but ripe pears
1 tablespoon fresh lemon juice
2 radicchio heads
3 tablespoons extra-virgin olive oil
1 tablespoon plus 2 teaspoons balsamic vinegar
1/4 teaspoon Kosher or sea salt
6 ounces soft fresh goat cheese
Have and core the pears and then cut them lengthwise into thin slices. Drizzle with the lemon juice and set aside. Remove and discard any brown or wilted leaves from the radicchio heads, then remove 8 sturdy leaves and set aside. Cut he heads in half and cut our and discard the cores. Chop the heads finely.
In a large bowl, combine the olive oil, 1 tablespoon of the vinegar, and the salt and mix well with a fork or a whisk. Add the chopped radicchio and toss to coat.
Place a reserved radicchio leaf on each salad plate. Spoon the dressed and chopped radicchio onto the leaves, dividing it equally and partially filling each leaf. Arrange pear slices on the radicchio. Crumble the goat cheese on top and sprinkle with the walnuts. Drizzle each salad plate evenly with the 2 teaspoons balsamic vinegar and serve at once.
Serves 8 |
