Radicchio, Pear, Gorgonzola, Pomegranate, and Walnut Salad
This salad is super festive, colorful, and perfect for the holiday season! Sweet pears are combined with bitter radicchio, and balanced with gorgonzola cheese, fresh pomegranite arils, walnuts, and tossed with a homemade fig balsamic vinaigrette.
Ingredients
Fig Balsamic Vinaigrette:
- 2 tablespoons fig balsamic vinegar or high-quality balsamic vinegar
- 2 teaspoons fresh lemon juice
- ¾ teaspoon Dijon mustard
- 2 tablespoons toasted walnut oil
- 2 tablespoon extra virgin olive oil
- 1 garlic clove smashed with the side of a knife
- 3 pinches kosher salt
- freshly ground black pepper
Salad:
- 1 head of radicchio
- 2½ ounces mixed baby greens
- 2 Bosc pears cored, quartered, and sliced into ½-inch chunks
- ¾ cup toasted walnuts roughly chopped
- ½ cup fresh pomegranate arils
- 3 ounces gorgonzola cheese crumbled
Instructions
- Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, lemon juice, and Dijon mustard. Slowly pour in the walnut oil, followed by the olive oil, whisking continuously with your other hand, until the mixture is emulsified. Smash the garlic clove with a side of a knife and add it to the vinaigrette to infuse while you prepare the salad. Season with salt and pepper to taste. Set aside.
- Slice the radicchio in half, remove the core, and slice the radicchio perpendicularly into ¾-inch-thick ribbons. Combine the radicchio and mixed greens in a large salad bowl. Add the pear chunks, walnuts, and pomegranate arils.
- Discard the smashed garlic clove, then slowly add the vinaigrette to lightly coat the greens, and gently toss. Top the salad with the crumbled gorgonzola cheese and serve immediately.
Serving: 1serving, Calories: 275kcal, Carbohydrates: 17g, Protein: 6g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 16g, Cholesterol: 11mg, Sodium: 251mg, Fiber: 4g, Sugar: 10g