Arugula-Radicchio Salad

With Blue Cheese Vinaigrette

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Servings: 4-6

Texture and flavor contrasts make a good salad, and this one is sweet, peppery, rich and crunchy — plus it looks beautiful. The vinaigrette offers the taste of blue cheese dressing without the heaviness of a creamy one. But sprinkle more blue cheese on if you’re a fan.

Ingredients

3 tablespoons olive oil

1 tablespoon white wine vinegar

¼ teaspoon black pepper

¼ teaspoon salt

3 tablespoons blue cheese, finely crumbled

¼ teaspoon garlic, finely chopped

½ teaspoon oregano

2½ cups baby arugula

1 cup radicchio, coarsely chopped (about 1 small head)

½ cup red onion, sliced

1½ cups pear, peeled and chopped*

¼ cup honey toasted pecans, chopped**

Directions

Prepare the blue cheese vinaigrette by putting the olive oil, vinegar, pepper and salt in a medium-sized bowl and whisking until well combined. Stir in the blue cheese, garlic and oregano. Taste and add more salt if needed. Set aside or cover and refrigerate for up to 1 day ahead. Bring to room temperature if refrigerated and stir well before using.
Put the arugula and radicchio in a large salad bowl and use your hands to gently toss and combine. Add the onion and pear. Lightly drizzle on the vinaigrette (don’t drown the salad; you likely won’t need all of it) and gently toss with serving spoons. Top with the pecans and serve immediately.