If you want to serve this dish for a party, you could use each radicchio leaf to hold the pear and cheese. Drizzle a little mayonnaise into each leaf, put a slice of pear on top, followed by a slice of cheese, and let everyone help themselves.
Radicchio salad with pears and Gorgonzola
- 2 ripe pears
- 15ml (1 tbsp) olive oil
- 15ml (1 tbsp) red wine vinegar
- 2 heads radicchio
- 30ml (2 tbsp) good-quality mayonnaise
- 5ml (1 tsp) English mustard
- salt and freshly ground black pepper, to taste
- 150g mature Gorgonzola
Peel, quarter and core the pears, then slice them thinly lengthways.
Mix together the oil and vinegar to make a vinaigrette.
Cut the base off each head of radicchio, so that the leaves come away. Place the leaves in a bowl and toss with the vinaigrette.
Mix the mayonnaise with the mustard and add 45ml (3 tbsp) of hot water to thin the dressing.
To serve, arrange alternate layers of radicchio and pears on each serving plate. Drizzle with the mayonnaise dressing and, using a potato peeler, shave the Gorgonzola over the top.