Shaved Pear Salad Recipe

Toast and candy almonds

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, combine the raw almonds, granulated sugar, and unsalted butter. Stir constantly with a wooden spoon or spatula as the sugar melts and coats the almonds, 4–6 minutes. When sugar has melted and almonds are glossy and slightly golden, immediately transfer them to the prepared sheet, spreading into a single layer. Sprinkle with a pinch of sea salt. Allow to cool completely; the candy shell will harden. Once cool, roughly chop or break into bite-size pieces.

Trim outer leaves from the hearts of romaine, separate and wash, then spin or pat dry. Stack leaves and slice crosswise into roughly 1/2-inch ribbons to create bite-size pieces; place in a large salad bowl.

Core the pear and using a vegetable peeler or mandoline set to a thin setting, shave the pear into thin slices or ribbons. Immediately toss pear shavings with the 1 tablespoon lemon juice to prevent browning and set aside.

Remove any large outer radicchio leaves, wipe or rinse, and thinly slice into ribbons. Add radicchio to the bowl with romaine.

In a small bowl or jar, combine sherry vinegar, Dijon mustard, honey, fine sea salt, and freshly ground black pepper. Whisk until mustard dissolves. Slowly drizzle in the extra-virgin olive oil while whisking (or close jar and shake) until the dressing is emulsified. Taste and adjust seasoning — add a little more honey if you prefer sweeter, or another 1/2 teaspoon vinegar if brighter acidity is desired.

Drizzle about half of the dressing over the greens and gently toss to coat evenly, using tongs. Add the lemon-tossed pear shavings and continue to toss gently so pears don't break up.

Scatter the shaved Manchego (or Pecorino) over the salad. Sprinkle the candied almond pieces on top for crunch and sweetness.

If using, tear fresh parsley leaves and scatter over the salad for color. Taste and add remaining dressing as needed or finish with a light grind of black pepper.

Serve immediately on chilled plates to keep greens crisp.