Radicchio Salad with Gorgonzola, Roasted Pears, Walnuts & Maple Dressing

Serves 4

INGREDIENTS:

3 pears

1 tbsp olive oil

1 tbsp Maple syrup

1 radicchio, medium sized

100g Gorgonzola

60g walnuts, toasted and chopped

Sea salt and freshly ground black pepper

For the dressing

1 tsp Dijon mustard

100ml Olive oil

1 tbsp Maple syrup

30ml White wine vinegar

METHOD:

1. Pre-heat the oven to 200oC fan /220oC.

2. Peel the pears, core and cut then into quarters, then half the quarters length-ways. Place them on a baking tray, drizzle over the olive oil and maple syrup, season with salt and pepper. Toss really well so that the pears are coated. Roast in the pre-heated oven for 15 minutes. I take them out every five minutes to baste them, so that they get really nice and caramelised. Leave them in for an extra 5 minutes if they are still pale.

3. Make the dressing by whisking all the ingredients together in a jar or small bowl, and set aside.

4. Carefully peel the leaves of the radicchio, and place about 4-5 on each plate (depending on the size of the leaves). Crumble the gorgonzola around the leaves, then spoon the roasted pears on top of the cheese, followed by the walnuts.

5. Just before you are about to eat, drizzle the dressing over each salad.

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