Categories: Salad

Ingredients

• 1 head radicchio, quartered
• Olive oil
• Salt and ground black pepper
• Honey Balsamic Vinaigrette:
• 1 Tbsp. honey
• 1/4 cup balsamic vinegar
• 1 cup olive oil
• salt and ground black pepper
• 1/2 cup crumbled blue cheese OR 1 to 2 oz. shaved parmesan
• 1/4 cup chopped flatleaf parsley
• 1/4 cup chopped walnuts, pecans or pistachios, toasted
• 1 pear, cored and cut into small matchsticks

Directions

1. Heat oven to 425 degrees. Arrange radicchio wedges on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
2. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer each wedge to a serving plate.
3. Drizzle each wedge with vinaigrette, then sprinkle with cheese, parsley, nuts and pears. Serve with additional vinaigrette on the side.

4. Honey Balsamic Vinaigrette:

5. In a pint jar with a tight-fitting lid, combine the honey, vinegar and olive oil. Close lid and shake vigorously to combine. Season to taste with salt and pepper and shake again. Will keep, refrigerated, for up to 2 weeks.

6. makes about 1 3/4 cups

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