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Ingredients
- 1 beurre bosc pear, quartered, cored and thinly sliced
- 1 head radicchio, trimmed and washed
- 2 head witlof, trimmed
- 1 handful watercress, picked and washed
- 3/4 cup walnuts
- 160g blue cheese
- 20ml balsamic vinegar
- 100ml extra virgin olive oil
- Sea salt and freshly ground white pepper
Method
Place pear, radicchio, witlof, watercress and walnuts in a large bowl. Crumble on cheese. Mix together vinegar and olive oil and season with salt and pepper. Toss with salad and divide into four bowls.
