Grilled Pear Salad

INGREDIENTS

  • 4 Beurre bosc pears
  • To taste Salt flakes
  • 2/3 cup Walnut
  • 1 Radicchio
  • 2 bulbs White Witlof
  • 200g Ricotta
  • 1/2 bunch Chervil

Dressing

  • To Taste Salt flakes
Print Recipe

Preheat a fan forced oven to 180°C.

Place a cast iron griddle pan or a barbecue grill plate on high heat.

Slice pears into approximately six slices each (lengthways, don’t core), toss in the Extra Virgin Olive Oil, and season with salt. Grill on a hot grill plate for approximately 7 minutes per side.

Roast walnuts in the preheated oven for 5 to 8 minutes, when ready place in tea towel/cloth and rub skins off, set aside to cool.

Remove outer green leaves from radicchio and discard, using the inner leaves, and pull witlof apart, wash well and spin dry.

## To make dressing:

Mix all ingredients together, stir well, and season to taste.

Toss the leaves with half the walnuts, a little vinaigrette (just enough to coat the salad leaves), and then separate the ingredients into four serves.

Add the leaves to the plate, add grilled pear, another sprinkle of walnuts, dob on ricotta, and top with chervil.

Mix dressing again and drizzle a little more over the top.