Recipe for radicchio salad with baked pear and goat cheese bruschetta
If you’re looking for a luxurious appetizer worthy of a guest visit, this is an excellent choice.
However, the salad can also easily be served as a festive side dish or as a light meal for two.
We have this recipe from the book: “Vegetable Joy“
Ingredients
- 2 pcs. Pear
- 6.75 gram Olive Oil
- Salt
- Pepper From the grinder
- 1 pcs. Goat Cheese One roll
- Bread 4-8 small slices of coarse sourdough bread
- 1 pcs. Radicchio Head of lettuce
- 1 pcs. Red Onion
- Dressing Vinaigrette
- 30 gram Glaze Balsamic
- 50 gram Pine Nuts Maple roasted
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), and line a baking sheet with parchment paper.
- Remove the cores from the pears and cut them into rough wedges.
- Distribute the wedges on one half of the lined baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Slice the goat cheese and lay it over the bread slices.
- Place them on the other half of the baking sheet.
- Put the baking sheet in the oven for 15 minutes until the cheese is crisp on top and the pears are golden.
- Pick the radicchio salad and distribute the leaves on a salad platter.
- Cut the red onion into thin wedges and spread them over the salad.
- Whisk the vinaigrette together and toss it in the salad.
- Distribute the baked pears and bread slices over the platter.
- Make the maple-roasted pine nuts and sprinkle them over the salad.
- Drizzle with balsamic glaze and serve immediately.
- Serve ... as a starter or with a good steak or roast beef.
Notes
Balsamic Glaze
You will need 2 dl of balsamic vinegar for a glaze.Boil the vinegar in a small saucepan until the amount is halved and the liquid thickens.
Pour it into a sterilized jar and let the glaze cool.
Store in the refrigerator, where it will keep fresh for several months.