Vegan Radicchio Salad with Grilled Pear & Crumbled Blue Cheese

🛒 Ingredients

• #Main Ingredients;
• 2 heads radicchio, leaves separated and torn
• 1 small head romaine lettuce or butter lettuce, torn into pieces
• 2 ripe but firm pears (like Bosc or Anjou), cored and cut into wedges
• ½ cup mixed nuts (walnuts, hazelnuts, or almonds – roughly chopped)
• 80–100 g vegan blue cheese or tangy vegan feta, crumbled
• 1 tbsp olive oil (for brushing pears)
• #Vegan Balsamic Vinaigrette;
• 3 tbsp extra virgin olive oil.. 2 tbsp balsamic vinegar.. 1 tsp maple syrup or agave nectar
• ½ tsp Dijon mustard.. Sea salt and freshly ground black pepper, to taste

👩‍🍳 Instructions

1. 1

   Grill the pears: Brush pear wedges lightly with olive oil. Heat a grill pan or skillet over medium heat. Place pears on the pan and cook for 2–3 minutes per side until marked with grill lines, soft but still holding shape. Set aside to cool slightly.

2. 2

   Toast the nuts: In a dry pan over low heat, toast the mixed nuts for 2–3 minutes until fragrant, stirring often so they don’t burn. Let cool.

3. 3

   Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper until smooth and well combined. Taste and adjust sweetness or acidity as you like.

4. 4

   Assemble the salad: Arrange radicchio and lettuce leaves on a large platter or wide bowl. Top with the warm or cooled grilled pear wedges.

5. 5

   Finish: Scatter over the toasted nuts and crumbled vegan cheese. Drizzle with the dressing, toss gently just before serving to keep the leaves crisp.