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Gorgonzola and pear salad with caramelised walnuts and radicchio


Serves: 4
timePrep time: 15 mins
timeTotal time:
Gorgonzola and pear salad with caramelised walnuts and radicchio
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson

Gorgonzola and pear salad with caramelised walnuts and radicchio


Serves: 4
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
446Kcal
Fat
34gr
Saturates
8gr
Carbs
23gr
Sugars
23gr
Fibre
4gr
Protein
10gr
Salt
1.1gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Ingredients

  • 1 x 100g pack walnut halves
  • 3 tbsp clear honey, warmed
  • 2 tsp granulated sugar
  • Maldon sea salt
  • 2 ripe pears, peeled
  • around 175g mixed salad leaves, including radicchio (we used 1 x 180g pack Florette mixed salad)
  • 1 head of chicory, leaves separated
  • 100g Gorgonzola Dolce cheese, cubed
For the dressing
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar

Step by step

Get ahead
You can caramelise the nuts in advance and store in an airtight container for 3-4 days.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Toss the walnuts with 2 tablespoons of the honey, the sugar and a sprinkling of sea salt. Spread on a baking tray lined with baking paper and toast in the oven for 8-9 minutes until caramelised. Leave to cool slightly.
  2. Meanwhile, preheat a griddle pan on the hob until very hot. Cut each pear into 8 wedges and remove the cores. Brush the remaining honey over the pear wedges. Season lightly then chargrill the pears for about 2 minutes on each side.
  3. For the dressing, whisk the olive oil and vinegar in a small bowl with seasoning.
  4. Arrange the mixed salad leaves and chicory on a large platter and scatter over the Gorgonzola cubes, caramelised walnuts and pear slices. Drizzle with the dressing and serve immediately.

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