This refreshing salad is best served as a shared dish in the centre of the table.


  • 4 Beurre Bosc Pears

  • 1/4 cup extra virgin olive oil

  • 1 radicchio

  • 2/3 cup walnuts, roasted

  • 200g gruth or fresh ricotta

  • 2 bulbs white witlof

  • ½ bunch chervil

  • Sea salt to season

  • Dressing (yields 200 ml)

  • 1/2 cup extra virgin olive oil

  • 4 teaspoons red wine vinegar

  • 2 teaspoons vino cotto

  • Sea salt to season


  • 1.

    Pre-heat a fan forced oven to 180°C.

  • 2.

    Place a cast iron griddle pan or a BBQ grill plate on high heat.

  • 3.

    Slice pears into approximately 6 slices each (lengthways, don’t core), toss in the olive oil and season with salt. Grill on hot grill plate for approximately 7 minutes per side.

  • 4.

    Roast walnuts in the pre-heated oven for 5 to 8 minutes, when ready place in tea towel/cloth and rub skins off, set aside to cool.

  • 5.

    Remove outer green leaves from radicchio and discard, using the inner leaves, and pull witlof apart, wash well and spin dry.

  • 6.

    To make dressing mix all ingredients together, stir well, season to taste.

  • 7.

    Toss the leaves with half the walnuts, a little vinaigrette (just enough to coat the salad leaves) and then separate ingredients into four serves.

  • 8.

    Add the leaves to the plate, add grilled pear, another sprinkle of walnuts, dob on gruth or ricotta and top with chervil.

  • 9.

    Mix dressing again and drizzle a little more over the top.

Nutritional information

Nutritional analysis per serving (6 servings)

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.

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