Radicchio, fennel, pear and blue cheese salad
Using seasonal winter ingredients and served with a red wine and honey dressing makes this salad a light and easy dish to share.
Recipe from Sydney Markets and re-created by GH Nutrition.
Preparation time: 20 minutes
1 medium bulb fennel, trimmed
1 medium firm Beurre Bosc pear, halved and cored
1 head radicchio, trimmed and shredded
125g gorgonzola, crumbled
1/3 cup walnuts, toasted
Red wine and honey dressing ingredients
2 tbsp red wine vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 tbsp honey
Using a V-slicer or sharp knife, very thinly slice fennel and pear.
Arrange radicchio, fennel and pear on a large serving platter. Scatter with gorgonzola and walnuts.
To make the dressing, combine all ingredients in a screw top jar. Season with salt and pepper. Shake until well combined and drizzle over salad prior to serving.