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Chicory Salad with Grilled Pear
The bitter lettuces in this chicory salad are balanced by the sweetness of lightly grilled pear and tossed in a date and shallot vinaigrette.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 250 kcal
Ingredients
For the salad:
- 1 large firm red pear sliced lengthwise into 8 wedges
- Vegetable oil spray
- 1 large or 2 small heads radicchio leaves torn
- 2 heads red endive leaves torn
- 1 small head escarole or little gem leaves torn
- 1/2 cup toasted hazelnuts roughly chopped
- 1/4 cup gorgonzola crumbled
- 1/4 cup dates chopped
For the vinaigrette:
- 1/4 cup apple cider vinegar
- Juice of 1/2 lemon
- 1 shallot minced
- 2 tablespoons date syrup or maple syrup
- 1/4 cup California Olive Ranch extra virgin olive oil
- Pinch of salt
- Freshly ground pepper
Instructions
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Heat a grill pan over medium-high heat. Spray the pear wedges with vegetable oil and grill until lightly charred on both sides, about 2 minutes per side. Set aside to cool.
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Rinse and dry the radicchio, endive and little gem lettuce leaves in a Salad Spinner. Add to a large bowl along with most of the hazelnuts, gorgonzola and dates (reserve some for topping the salad). Toss gently.
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In a salad dressing shaker add vinegar, lemon juice, shallots, date syrup, oil, salt and pepper. Cover and shake to combine ingredients.
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Drizzle the vinaigrette over the salad and toss once more. Top with remaining hazelnuts, gorgonzola and dates. Add grilled pear wedges.
Recipe Notes
- this salad will hold up nicely for a couple of days in the fridge undressed. After mixing your vinaigrette you can keep it stored in the OXO Salad Dressing Shaker and dress the salad just before serving.
- the date and shallot vinaigrette will keep for at least a week this way, so you can use any leftover vinaigrette for future salads.