The peppery radicchio and crisp endive are the perfect flavour and texture complements to the sweet pears, toasted nuts and blue cheese dressing in this simple salad.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. extra virgin olive oil
1 Tbsp. honey
1/4 tsp. pepper
2 Bosc pearss, peeled, each cut into 8 lengthwise slices
6 cups loosely packed torn radicchio
1 head Belgian endive, chopped
1 shallot, minced
1/4 cup Renée's Chunky Blue Cheese Dressing
1/3 cup chopped toasted walnuts
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How do I make it ?
Heat oven to 400°F.
Mix oil, honey and pepper until blended. Add to pears in medium bowl; mix lightly. Spread onto parchment-covered baking sheet. Bake 20 min. or until pears are tender. Cool completely.
Combine radicchio, endive and shallots in large bowl. Add dressing and half the pears; mix lightly.
Top with nuts and remaining pears.
Kraft Kitchen Tips!
Substitute pecans for the walnuts and/or 2-1/2 Tbsp. dried cranberries for half the walnuts.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 1.5 g
Cholesterol 5 mg
Sodium 140 mg
Carbohydrate 23 g
Fibre 5 g
Sugars 14 g
Protein 4 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.