Rosa Salad Recipe
Radicchio, gorgonzola, roasted pear, shaved red onion, toasted walnuts, white balsamic-honey vinaigrette.
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Ingredients
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Salad Base
Vinaigrette
Method
Salad Preparation
- 1
Prepare the Pears
Preheat your oven to 400°F (200°C). Cut the pears in half, remove the seeds, and slice them into wedges. Place the wedges on a baking sheet and roast in the oven for 20-25 minutes, or until they are tender and slightly caramelized, flipping halfway through.
- 2
Prepare the Radicchio and Onion
While the pears are roasting, wash and dry the radicchio. Tear it into bite-sized pieces and place it in a large salad bowl. Thinly slice the red onion and add it to the bowl with the radicchio.
- 3
Toast the Walnuts
In a dry skillet over medium heat, add the halved walnuts. Toast them for about 5-7 minutes, stirring frequently until they are golden and fragrant. Remove from heat and let cool.
- 4
Add Gorgonzola
Crumble the gorgonzola cheese over the radicchio and onion mixture in the salad bowl.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the white balsamic vinegar, honey, olive oil, salt, and black pepper until well combined and emulsified.
Assembly
- 6
Combine and Serve
Once the pears are done roasting, let them cool slightly before adding them to the salad bowl. Pour the vinaigrette over the salad and gently toss to combine all ingredients. Top with the toasted walnuts, serve immediately, and enjoy your Rosa Salad!
