Pear and Radicchio Salad with Blue Cheese

Updated: Dec. 9, 2025

Introduction

This elegant salad harmonizes the crisp bitterness of radicchio with the juiciness of ripe pears, balanced by the creamy, tangy depth of blue cheese. The subtle sweetness of balsamic vinegar, anchored by nutty oil, creates a sophisticated vinaigrette that elevates the interplay of textures—ideal for a light appetizer, holiday side dish, or intimate dinner party.

Preparation Time & Yield

• Total Time: 15 minutes

• Prep Time: 5 minutes

• Cook Time: 10 minutes (primarily for vinaigrette infusion and pear preparation)

• Servings: 4–6

Ingredients

For the Salad Base:

• 1 shallot, finely diced (about 15g)

• 2 tablespoons balsamic vinegar (aged, for a rich depth)

• 3 tablespoons walnut oil or extra-virgin olive oil (walnut oil enhances nutty notes; olive oil adds fruitiness)

• 1 small head radicchio (about 200g), leaves separated and rinsed (to remove any grit)

• 3–4 ripe but firm pears (e.g., Red Bartlett or Comice; avoid overly soft varieties), peeled if desired (unpeeled preserves texture and fiber)

• ¼ cup pomegranate seeds (from ½ medium pomegranate; fresh for best flavor)

• 4 oz (115g) blue cheese (Roquefort, Gorgonzola, or Stilton; select a well-marbled variety for pronounced creaminess)

• 1 teaspoon mild honey (optional, for balancing tartness; local wildflower honey recommended)

• Kosher salt and freshly ground black pepper (to taste)

Detailed Preparation Steps

Step 1: Craft the Balsamic Vinaigrette

In a small bowl, combine the finely diced shallot and balsamic vinegar. Let sit at room temperature for 5 minutes to allow the shallot to soften and infuse its subtle sharpness into the vinegar. Season with ¼ tsp salt and ⅛ tsp black pepper, then whisk in the oil in a steady, circular motion to emulsify (a light, glossy texture indicates success). Taste and adjust: add 1–2 more drops of balsamic vinegar if too oily, or a pinch of salt if too tart. Store briefly in the refrigerator if not using immediately (the shallot will continue to flavor the dressing).

Step 2: Prep the Radicchio and Pears

• Radicchio: Separate the outer leaves from the core, rinse under cold water, and dry gently with a salad spinner or paper towels. Tear leaves into wide strips (2–3cm) to ensure even distribution of dressing and texture.

• Pears: Slice pears into 0.5cm thick crescents or wedges. If peeling, use a sharp knife to remove the skin; if leaving unpeeled, cut from top to bottom, avoiding the core. To prevent oxidation (browning), toss pear slices with 1 tsp lemon juice (1 tbsp water + 1 tsp lemon juice) and drain after 30 seconds.

Step 3: Assemble the Salad

• In a large, low-sided bowl, place the radicchio strips. Lightly toss with 2 tbsp vinaigrette to coat, then season with a pinch of salt to amplify radicchio’s natural bitterness.

• In a separate small bowl, toss the pear slices with the remaining vinaigrette (this ensures the pears absorb dressing without overwhelming the radicchio).

• Arrange the dressed radicchio in the center of the bowl. Fan the pear slices over the radicchio, creating a visually layered effect. Scatter pomegranate seeds evenly across the top for a pop of color and tart-sweet contrast.

Step 4: Finish with Blue Cheese and Honey

• Thinly slice the blue cheese into 0.3cm rounds (use a sharp chef’s knife for even cuts; avoid tearing). Arrange the cheese slices artfully on top of the pears and seeds, allowing 1–2 slices per serving.

• If using honey, drizzle a thin, even line over the cheese and radicchio in a zigzag pattern. The honey should complement, not overpower, the blue cheese’s saltiness.

Pro Tips

• Storage: Leftover vinaigrette keeps for up to 3 days in the fridge; store separately from salad components to preserve texture.

• Substitutions: Replace pomegranate seeds with toasted chopped walnuts (1 tbsp per serving) or pumpkin seeds for crunch. Swap radicchio with endive or escarole for a milder bitterness.

• Serving Elevation: Toss the salad over warm farro or quinoa for a heartier, grain-based meal (as suggested by a user).

User Reviews & Variations

• “Love the simplicity!”

“No gimmicks—just perfect balance: sweet pear, bitter radicchio, creamy blue cheese. Toasted walnuts (no pomegranate) added crunch, and honey drizzle tied it all together. Will make weekly!”

• “Astonishingly versatile”

“Used Gorgonzola dolce for creaminess and added pistachios for extra nuttiness. A star at NYE—beef Wellington was great, but this salad stole the show.”

• “Tweak the dressing”

“Balsamic was overpowering for my taste. Next time, use 1 tbsp white wine vinegar and 1 tbsp balsamic for a lighter base. Still, the pear-cheese pairing is divine.”

This recipe balances seasonal produce with bold flavors, making it ideal for fall and winter gatherings. Adjust components to suit your pantry, and enjoy the art of fresh, uncomplicated cooking!