Radicchio, Pear and Arugula Salad

Name: Radicchio, Pear and Arugula Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters baby arugula; 1 teaspoons freshly ground black pepper; 2 ripe but firm Asian or Bosc pears, cored, halved and cut lengthwise into 1/4-inch-thick slices; 2 Tbsps dry white wine, such as pinot grigio; 2 Tbsps honey; 1 teaspoon kosher salt; 6 servings Kosher salt and freshly ground black pepper; 59 milliliters extra-virgin olive oil; 57 grams Parmesan; 454 grams radicchio, halved and chopped into 1-inch pieces; 5 inches thick slices country-style sourdough bread; 177 milliliters chopped walnuts, toasted* see Cooks Note; 1 teaspoon whole grain mustard, such as Grey Poupon

You can never have too many side dish recipes, so give Radicchio, Pear and Arugula Salad a try. This recipe makes 6 servings with 378 calories, 7g of protein, and 30g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up walnuts, honey, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Equipment you will use

Grill Pan

Grill

Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.

Ingredients you will need

Salt And Pepper