Radicchio Salad with Caramelized Pears

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This pear and radicchio salad brings together some of fall’s best flavors in a way that’s both simple and delicious. Sweet pears pair perfectly with the slight bitterness of radicchio, while toasted pecans and a quick vinaigrette bring everything together. The result is a salad that’s vibrant, colorful, and perfect as a side dish for meats or fish. It’s great for easy, healthy fall weeknight dinners and features the Chioggia variety of radicchio for a bright, eye-catching touch. Here’s how to make this flavorful salad!

Ingredients

• 2 small heads radicchio
• 2 large pears*
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 2/3 cup walnuts, chopped
• 1 medium bulb fennel (1/2 large bulb)

Dressing:

• ½ cup balsamic vinegar
• 2 tbsp fresh orange juice
• ½ tsp ground cinnamon
• Fresh ground black pepper
• Flaky sea salt

Serves: 4-6

Prep Time: 10 minutes| Cook Time: 25 minutes| Total Time: 35 minutes

Directions

1. Make the dressing: In a small saucepan over medium-low to low heat, reduce the balsamic vinegar to 1/3 of the original volume, swirling regularly to prevent burning. Depending on the heat level, this will take up to 25 minutes.
2. Once vinegar is reduced, remove from heat and add the orange juice and cinnamon, whisking to combine. Set aside to cool.
3. Prepare the salad: Separate the leaves of the radicchio and tear them into bite-size pieces. Discard any bulky sections that are exclusively white center vein. Wash and dry.
4. Slice the fennel in half and cut a triangle to remove most of the tough root base. Slice the blub into very thin (less than ¼”/6mm) sections.
5. Wash and dry pears. Cut each pear into 8-10 pieces lengthwise and remove the stem and core.

1. Add the chopped walnuts to a large pan over medium heat. Toast the nuts until fragrant and slightly browned, stirring frequently. Once toasted, remove nuts to a bowl to cool.
2. Return the pan to the heat and add the olive oil. Once hot, add in the brown sugar and stir until melted.

1. Carefully add the pear slices so one cut side is down. Cook for 3-5 minutes until beginning to brown. Flip and cook the other side.
2. Once both sides of the pear are golden brown and slightly softened (but still holding their shape), remove from the pan to drain.

1. Assemble the salad in a large bowl or individually on plates. Toss the radicchio with the sliced fennel and pears. Drizzle on the dressing and toasted walnuts. Add freshly ground black pepper and flaky sea salt to taste.
2. If assembling individually, place 3-4 pear slices per serving. Serve immediately.

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