Pear, Chicory, Goat Cheese and Pine Nut Salad - Robert Sinskey Vineyards & Wilding Farm
Pear, chicory, and goat cheese salad with toasted pine nuts—simple yet flavorful. Perfect for a light meal or side dish. Enjoy!
Ingredients
- 1 small head Castelfranco or radicchio chicory, torn into bite-sized pieces
- 2 heads Belgian endive, trimmed and into 1-inch pieces
- 1 medium ripe pear, cut in half and cored
- 4 ounces fresh or lightly aged goat cheese
- 1 to 2 tablespoons pine nuts or walnuts, lightly toasted
- 8 fresh parsley leaves
- Extra virgin olive oil
- Moscatell white vinegar
- Flaked sea salt
- Freshly ground black pepper
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