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
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