Radicchio, Pear & Gorgonzola

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2 pears (sliced)

2 radicchio (or 4 chicory)

180g gorgonzola

100g walnuts (chopped)

1tbsp balsamic vinegar

2tsp honey 

1 lemon (juiced)

Olive oil, sea salt & pepper

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Arrange the pears, radicchio leaves and crumbled gorgonzola in a salad bowl.

In a sauté pan, on a low-medium heat, add the walnuts and cook gently for 2-3 minutes. Once the walnuts are slightly browned, add 1tbsp balsamic vinegar and 2tsp honey. Stir to coat the walnuts and remove from the heat, the walnuts should be glazed and ready to add to the salad once cooled.

For the dressing, combine 75ml good olive oil with 2tbsp lemon juice, a pinch of sea salt and some black pepper.

Add the dressing then toss the salad. Serve with crunchy bread and bresaola for a delicious lunch.