Chicories, Pear, & Gorgonzola

Chicories are a group of greens that are similar to lettuce but lend a heartier, bitter flavor. They are cool weather crops that are typically in season during the winter and include varieties such as radicchio, endive, frisee, and escarole. To balance the bitterness, I paired this simple salad with sweet pears, earthy Gorgonzola, and toasted walnuts with a drizzle of high-quality balsamic to vinegar to marry all the flavors.

Chicory, Pear, & Gorgonzola Salad

A bitter winter salad with balsamic vinegar and roasted walnuts
Prep Time 10 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine Italian
Servings 4 servings

Equipment

  • 1 half sheet pan
  • 1 cutting board
  • 1 chef knife
  • 1 medium mixing bowl

Ingredients
  

  • Assorted chicories (treviso, escarole, radicchio, etc.)
  • 2 pears
  • 1 cup Gorgonzola cheese
  • 1/2 cup walnuts
  • 1 tbsp balsamic vinegar (DOP preferred)
  • salt
  • olive oil

Instructions
 

  • Preheat the oven to 400 degrees Fahrenheit. Wash the chicories and dry them very well with a paper towel. Artfully chop into rough pieces. Thinly slice the pear. Crumble the cheese. Place the walnuts on a sheet pan and toast in the oven for 8 to 10 minutes, or until lightly browned and fragrant.
  • Combine the chicories, pears, and crumbled cheese in a bowl. Season with salt and pepper and toss with olive oil and balsamic vinegar. Place in a serving bowl and garnish with toasted walnuts.
Keyword chicories, gorgonzola, salad, tuscany, winter

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