Gorgonzola and pear salad with caramelised walnuts and radicchio
Serves: 4
Prep time: 15 minsTotal time: 
Recipe by Angela Boggiano / Recipe photograph by Craig Robertson
Gorgonzola and pear salad with caramelised walnuts and radicchio
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
446Kcal
Fat
34gr
Saturates
8gr
Carbs
23gr
Sugars
23gr
Fibre
4gr
Protein
10gr
Salt
1.1gr
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.
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.
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.
- 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.
- 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.
- For the dressing, whisk the olive oil and vinegar in a small bowl with seasoning.
- 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.
