radicchio and fennel salad with pears and hazelnuts
Serve a balanaced (in color, texture, the food and its components itself).
This seasonal and crunchy, light salad is perfect to balance to a starchy Thanksgiving meal!
what you need:
1 small head radicchio, core removed
2 small fennel bulbs, core removed
1 ripe Taylor’s Gold or Bosc pear, sliced (core and seeds removed)
¼ cup hazelnut pieces, toasted
¼ cup dried currants
⅓ cup fresh pomegranate seeds
1 tablespoon red wine vinegar (or apple cider vinegar)
4 tablespoons walnut oil
1 tablespoon fresh orange juice
1 teaspoon heavy cream
¼ teaspoon ground cumin
1 teaspoon gros sel de Guérande (or sea salt) Read the rest of this entry »