FENNEL, RADICCHIO, BLUE CHEESE AND PEAR SALAD WITH HONEY DRESSING

To say that this is my favourite fall/winter salad would be an understatement. I start making this one, and many versions of it, as soon as the temperatures lower and pears come into season. You will find many dressings for it on this blog, but this honey one truly is a great combination of flavours to accompany the hearty vegetables and strong flavours of cheese.

For salad:

1 head of radicchio - washed, dried and torn into large pieces 

1 bulb of fennel - trimmed 

1 small beet (if using, sliced thinly) 

1 firm Bosc pear, washed, cored and sliced thinly

100 g Gorgonzola or any soft blue cheese

1/4 cup toasted pecans or walnuts 

For dressing:

3 tbs olive oil

1 1/2 tbs red wine vinegar 

1 tsp Dijon mustard 

1/2 tsp Worcestershire sauce 

1 tbs honey 

Salt 

Pepper 

To prepare salad:

Using mandoline or very sharp knife, slice fennel and pear into thin slices. 

Arrange radicchio, fennel and pear beautifully on a large serving platter (we eat with our eyes first!).

Scatter the nuts, beets (if using) and blue cheese over the salad. 

To prepare dressing:

Combine all ingredients in a jar with tight fitting lid and shake well until combined and creamy (or in a bowl, then whisk until emulsified), adding salt and pepper to taste. 

Drizzle dressing over the salad and serve it on its own as a first course, or alongside any meat or poultry.