Go Back
Print
Chicory Salad with Grilled Pears

chicory salad with grilled pears

Adapted from Le Petit Eats

The slight bitterness of the chicory is offset by the sweetness of the grilled fruit and tasty vinaigrette.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 to 6 servings
Author Rosemary Stelmach

Ingredients

For the Maple & Shallot Vinaigrette

  • 1/4 cup apple cider vinegar
  • juice of one-half lemon
  • 1 shallot, minced or grated
  • 2 tablespoons maple syrup
  • 1/4 cup extra virgin olive oil
  • Salt & freshly ground black pepper, to taste

For the Salad

  • 2 to 3 small red pears, unpeeled
  • olive oil, to brush onto pear slices
  • 1 medium to large bunch chicory or frisée
  • 1 small head radicchio
  • 1 cup roasted pecans
  • 1/4 cup crumbled blue cheese (or gorgonzola)
  • 1/4 cup pickled red onions

Instructions

For the Maple & Shallot Vinaigrette

  1. In a small jar or salad dressing shaker, add the vinegar, lemon juice, shallots, maple syrup and olive oil. Cover and shake well to combine the ingredients. Give it a taste. Add salt and pepper, if necessary. Set aside.

For the Salad

  1. Core and slice the pears lengthwise into thin wedges.

    Heat a grill pan over medium-high heat. Lightly brush the pear wedges on both sides with olive oil. Grill until lightly charred on both sides, about 2 minutes per side. Set aside to cool.

  2. Rinse and dry the chicory and radicchio. Tear the chicory leaves into bite-size pieces and add it to a large bowl. Thinly slice the radicchio and distribute most of it over the chicory leaves along with about half of the pecans, blue cheese and onions. Toss gently.

    Shake the container of vinaigrette and drizzle some over the salad. Toss once more.

  3. Top with the remaining pecans, blue cheese and onions. Add the grilled pear wedges by evenly distributing them over the surface of the salad. Serve immediately with extra vinaigrette on the side.