RADICCHIO AND PEAR SALAD
Simple and surprising winter salad with radicchio, pears, gorgonzola and hazelnuts. Goes perfectly with fish or a roast.
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Cooking tools:
- Mixing bowl
- Serving platter
Ingredients
- 2 small Bosc pears, cored and thinly sliced
- 2 small radicchio heads, torn into small pieces
- 2 endives, leaves separated
- 45 ml (3 tbsp) gorgonzola, crumbled
- 45 ml (3 tbsp) hazelnuts, chopped
- 60 ml (¼ cup) Stefano extra-virgin olive oil
- Salt
- freshly ground black pepper
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