Winter, Light Meals, Salads

Radicchio, Pear & Hazelnut Salad

This salad is a classic combination, and makes for a very elegant starter or light lunch. Serve it with some crusty bread and a chilled glass of white wine, and it becomes something special.

Using cheese, or a cheese alternative, isn't essential, but does add depth and tang. There are lots of great plant-based cheeses out there now, including plenty of blue-style options. For those who eat dairy, a good locally sourced blue or high-quality Roquefort cheese would work well.



For the dressing

80ml extra virgin olive oil

3 tbsp apple-cider vinegar

1 heaped tbsp wholegrain mustard

1 tbsp maple syrup

½ tsp sea salt

Good grinding of black pepper

For the salad

1-2 pears, halved and thinly sliced

Juice of 1 lemon

1 head of radicchio

80g toasted hazelnuts, roughly chopped

60g blue cheese of choice (optional)

Crusty bread, to serve


  1. Add all the dressing ingredients to a bowl, and whisk until combined and emulsified. Taste for seasoning, adding more vinegar or maple syrup as necessary.
  2. Place the pear slices in a bowl, and pour over the lemon juice to stop them going brown.
  3. Careful peel away the radicchio leaves, rinse, and pat dry.
  4. Layer the radicchio and pear slices on 2-4 plates, or one large platter, scatter with the toasted hazelnuts, and tear over the cheese, if using.
  5. Drizzle over a little of the dressing, decant the rest into a small jug for the table, and serve with hunks of crusty bread on the side.

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