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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time. Ingredients:
1 asian pear, peeled and medium dice |
1/2 head radicchio, core removed, sliced thin |
2 cups baby greens (beet greens, spinach, or arugula) |
1/4 cup crumbled blue cheese |
toasted pecans, crushed (optional) |
2 tablespoons extra virgin olive oil |
3/4 teaspoon dijon mustard |
1 tablespoon apple cider vinegar |
1/4 teaspoon sugar or 1/4 teaspoon honey |
kosher salt (to taste) |
fresh ground pepper (to taste) |
2 shallots, small dice |
Directions:
1. In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
2. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
3. Add the shallots to the vinaigrette then set aside.
4. When serving, dress the greens lightly, season to taste, and serve immediately.
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