PEAR & RADICCHIO CHOPPED SALAD WITH SHALLOT VINAIGRETTE

Bitter radicchio, anise-flavored fennel and sweet pears really make this salad sing.

Using whichever type of pear is in season and readily available, as well as locally grown radicchio and fennel when available, this is sufficiently complex in flavor to serve on its own as a meal, or can be served with chicken or salmon to make it even more filling. 

Serves 6-8

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YOU WILL NEED

• 2 cups butter lettuce, roughly chopped

• 2 cups radicchio, thinly sliced

• ½ fennel bulb, thinly sliced

• 1 pear, sliced into matchsticks

• ¼ cup fresh mint leaves, thinly sliced

• Leaves from 2 sprigs of fresh thyme

• ½ cup chopped pecans, toasted

• 2 ounces non-dairy ricotta or goat cheese, optional

• Shallot Vinaigrette, for serving, recipe below

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TO MAKE

In a large serving bowl, toss together the lettuce, radicchio, fennel, pear, mint, thyme and pecans. Crumble nondairy ricotta over the top. Toss with Shallot Vinaigrette and serve.

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for the SHALLOT VINAIGRETTE

• ¼ cup olive oil

• 1 shallot, finely chopped

• 2 tablespoons coconut vinegar or apple cider vinegar

• 2 tablespoons raw honey

• 1 tablespoon whole grain dijon mustard

• ½ teaspoon fine sea salt

• ¼ teaspoon black pepper

In a small bowl, whisk together all ingredients. Serve with the Pear & Radicchio Chopped Salad or keep refrigerated in a sealed container for up to 2 weeks.