Servings:
Makes 4 servings
Ingredients
For croutons:
- 3 (3/4-inch-thick) slices country-style sourdough bread
- 1 1/2 tablespoon extra-virgin olive oil
For dressing:
- 3 (3/4-inch-thick) slices country-style sourdough bread
- 1 1/2 tablespoon extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoon dry white wine, such as pinot grigio
- 2 tablespoon honey
- 1 teaspoon whole grain mustard, such as grey poupon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For salad:
- 3 (3/4-inch-thick) slices country-style sourdough bread
- 1 1/2 tablespoon extra-virgin olive oil
- 1/4 cup extra-virgin olive oil
- 2 tablespoon dry white wine, such as pinot grigio
- 2 tablespoon honey
- 1 teaspoon whole grain mustard, such as grey poupon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 (8-ounce) heads radicchio, halved and chopped into 1-inch pieces
- 3 cup baby arugula
- 2 cup ripe but firm asian or bosc pears, cored, halved, and cut lengthwise into 1/4-inch-thick slices
- 1/4 cup chopped walnuts, toasted
- 1 cup (2-ounce) chunk parmesan cheese
Preparation
Baking Directions:
For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Brush the bread on each side with the olive oil.
Grill until grill-marked and golden, 1 to 2 minutes per side.
Cool slightly and then cut into 3/4-inch cubes.
For the dressing:In a small bowl, whisk together the oil, wine, honey, mustard, salt, and pepper until smooth.
For the salad: Combine the radicchio, arugula, pear, walnuts, and croutons in a large bowl.
Add the dressing and toss until coated.
Using a vegetable peeler, shave the Parmesan cheese on top and serve.
