Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 2 pears williams
- - 2 teaspoons lemon juice
- - 2 heads of radicchio
- - 50 g almonds
- - salt
- - pepper
- - 3 tablespoons extra virgin olive oil
- - 2 tablespoons of apple cider vinegar
- - 1 shallot
- - 1 tablespoon honey
- - 1 pinch of ground cinnamon
INSTRUCTIONS
- Wash the pears, cut them in half lengthwise and then into thin slices, removing the stem and core. Sprinkle with lemon juice to prevent them discolouring.
- Toast the chopped almonds in a pan and let cool.
- Trim the radicchio, wash and dry. Cut the leaves in half and place them in 4 bowls.
- Arrange the slices of pear over the radicchio and sprinkle with the chopped almonds. Season with salt and pepper.
- Prepare the vinaigrette now. Peel and finely chop the shallot. In a small bowl, mix the oil, vinegar, cinnamon, honey and shallots and stir with a fork until you have obtained a dense emulsion.
- Pour the vinaigrette over the salad and serve accompanied with the croutons.
