Pear, Chicory, Goat Cheese and Pine Nut Salad
Recipe Date:
September 19, 2024
Difficulty:
Easy
Measurements:
Imperial (US)
Pear varieties come into season at different times. Pears are picked when their seeds turn black, but the flesh is still hard. To ripen the pears, buy them 3-4 days in advance and let them sit on the counter until they soften to a firm juiciness. Serves 2-4
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
Directions
1. Arrange the chicories and endive on a medium serving platter.
2. Slice the pear into thin wedges. Arrange and tuck into the chicories.
3. Break or crumble the goat cheese over the top and sprinkle the top of the salad with nuts and parsley leaves.
4. Drizzle olive oil over the top of everything and then sprinkle vinegar over.
5. Sprinkle with flaked sea salt and then grind pepper over.