Ingredients
For the salad:
- 1 small head radicchio lettuce, halved, cored and thinly sliced
- 100 g young arugula (approx. 4 handfuls)
- 2 firm but ripe pears (e.g., Abate Fetel), peeled, cored and thinly sliced
- ½ cup walnuts, lightly toasted and coarsely chopped (50 g)
For the dressing:
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons apple cider vinegar (unfiltered)
- 2 tablespoons liquid honey
- 1 tablespoon Dijon mustard
- Sea salt and freshly ground black pepper, to taste
Instructions
- Toast the walnuts: Place the walnuts in a dry skillet over medium heat and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Set aside to cool.
- Prepare the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard until smooth and well combined. Season with salt and freshly ground black pepper to taste.
- Assemble the salad: In a large serving bowl or platter, combine the sliced radicchio, arugula, pear slices, and chopped walnuts.
- Dress and serve: Drizzle the salad with the dressing just before serving and toss gently to coat.
Nutrition
Notes
- If there’s one tool I reach for again and again, it’s my salad spinner. It’s the best way to get arugula (or any leafy greens) perfectly dry. Wet leaves make a salad soggy and prevent the dressing from clinging well. A quick spin ensures your greens stay crisp and your vinaigrette coats every bite just right.