Asian Pear Salad

"This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
10mins
Ingredients:
12
Yields:
4 1/2 cup servings
Serves:
4
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ingredients

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directions

  • In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  • In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  • Add the shallots to the vinaigrette then set aside.
  • When serving, dress the greens lightly, season to taste, and serve immediately.

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Reviews

  1. Last night I served this salad to start the meal, composed on individual plates with the dressing drizzled on top. It was visually appealing, as well as delicious, and everyone raved. I used tiny organic spinach greens, a mild creamy blue cheese, and a generous amount of the optional roasted pecans (which should not be optional IMHO).
     
  2. I cheated and used a spring mix which had radicchio in it. The cheese was crumbled feta and I agree with the other reviewer, the toasted pecans is a must. The dressing is very easy to put together and the crowning touch to this salad. Made for *PAC Spring 2009*
     
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