Print Options:

Radicchio, Pan fried Pear, Blue cheese & Walnut Salad with Balsamic Glaze

Yields2 ServingsPrep Time30 minsCook Time20 minsTotal Time50 mins

Radicchio, Blue cheese walnut Salad with pan-fried pear and balsamic glaze

 1 Radicchio head
 1 Pear
 10 Walnut halves
 20 g Blue cheese
 1 tsp Butter
Balsamic Reduction
 50 ml Red wine
 50 ml Balsamic vinegar
 1 tsp Caster sugar
 1 Rosemary Sprig
Salad Dressing
 30 ml Extra virgin olive oil
 10 ml Balsamic Vinegar
 1 tsp Dijon Mustard
 Salt to taste

Slice the radicchio head and soak it in cold water for half hour, this will make it taste a bit less bitter.


Make the balsamic reduction by mixing together in a pan the red wine, balsamic vinegar, sugar and rosemary sprig, bring to boil and then let it simmer until it gets syrup texture.


Crumble the cheese, chop the walnuts halves into small pieces and slice the pear into quarters, heat up a pan with the butter and pan fry the pear quarters until golden brown. In the meantime prepare the salad dressing by mixing the olive oil, balsamic vinegar and dijon mustard, whisk to emulsify.


Drain and dry the radicchio, put it in a bowl together with the cheese, walnuts and the dressing, toss to mix, plate and top with the pears and the balsamic dressing.

Nutrition Facts

Servings 2