Roasted Pear and Radicchio Salad with Blue Cheese

     Description  A warm salad makes the salad course intriguing again.


2 ripe but firm Bosc pears, cored and quartered
1 head radicchio, cored, halved and sliced
5 tablespoons olive oil, divided
1/2 teaspoon salt
3 tablespoons white balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/2 cup red onion, thinly sliced
2 ounces (1 cup) crumbled blue cheese
4 tablespoons roasted sugared nuts, such as honey-roasted almonds, coarsely chopped
Freshly ground black pepper
Heat oven to 425°F. Toss pears with 1 tablespoon oil and spread evenly on rimmed baking sheet. Roast for 15 minutes, stirring to keep from sticking. Toss radicchio with another tablespoon of oil and salt; add to pan with pears and continue roasting for 8 minutes, until pears are slightly browned and radicchio is tender. Meanwhile, in small skillet warm together the remaining 3 tablespoons oil, vinegar and pepper. Remove radicchio and pears to large shallow bowl; toss with warm dressing and red onion. Serve immediately on salad plates, garnished with cheese, nuts and pepper.