Pear and Radicchio Salad With Blue Cheese
Updated Dec. 8, 2025
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1shallot, finely diced
- 2tablespoons balsamic vinegar
- Salt and pepper
- 3tablespoons walnut oil or extra-virgin olive oil
- 1small head radicchio, leaves separated and torn into wide strips if desired
- 3 or 4pears, such as red Bartlet or Comice, ripe but firm, peeled if desired
- ¼cup pomegranate seeds (from about ½ pomegranate)
- 4ounces blue cheese, such as Roquefort, Gorgonzola or Stilton
- 1teaspoon mild honey, for drizzling (optional)
Nutritional analysis per serving (6 servings)
218 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 5 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 5 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the vinaigrette: Put shallot and vinegar in a small bowl and let soften for about 5 minutes. Season with salt and pepper to taste. Whisk in oil. Taste and adjust.
- Step 2
Put radicchio leaves in a low-sided salad bowl and the pear slices in a small bowl.
- Step 3
Sprinkle radicchio very lightly with salt. Add about 2 tablespoons of the vinaigrette and toss. Use remaining vinaigrette to dress pears. Arrange pear slices over the radicchio, and scatter the pomegranate seeds on top.
- Step 4
Thinly slice the cheese, and arrange on top. If desired, drizzle with honey.
Private Notes
Comments
This is an outstanding salad. Didn't have pomegranate seeds so we added chopped toasted walnuts and a drizzle of honey. Cannot wait to make it again.
Ugh, I love David Tanis. No trends, no gimmicks, just really good food. A lovely salad
This sounds fantastic, love all three of the ingredients for salads. I'd add pistachios, sunflower seeds or pepitas for extra crunch. This would go well over warm grains if you wanted to add heft to the salad
@MML: Same for me, and with ALL recipes, not only NYT. I have finally figured out that the timing reckoned for printed recipes appears always to be reckoned as the amount of time it would take on a cooking show or video—where all the prep (the “mise en place”) is already done. I’m persuaded that recipe writers never intend to include the time needed to pull all the ingredients out of storage, then measure, wash, peel, chop—all of that. That time is considerable!
@Barb: And to make it into a “finger-food” appetizer, all the ingredients could be piled onto radicchio leaves, then each leaf rolled—*roughly* like for dolmas—skewered with a toothpick, and then drizzled with a bit of honey. Might want to scatter a little more crumbled cheese across it all, for visual contrast with the red leaves.
Very good with Cosmic Crisp apple, even though I had to do without the pomegranate arils.