This salad is the perfect beginning to any romantic meal.

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2 servings 00:10 00:05 00:15 American Lunch, Dinner Moderate
Instructions
  1. To prepare the vinaigrette, add the blood orange juice, vinegar, olive oil and shallot to a jar and seal tightly.
  2. Shake until emulsified and then add salt and pepper to taste.
  3. Preheat a grill (or grill pan) on medium high heat for several minutes until very hot.
  4. Slice the pears in half from stem to root and use a melon baller or small spoon to scoop out the seeds.
  5. Brush a small amount of olive oil onto the flat side of the pears.
  6. Carefully place each pear on the grill, flat side down. Close the lid and grill for 4 minutes.
  7. Remove and allow to cool until they’re warm or room temperature.
  8. Divide the mixed greens between two salad plates.
  9. Top with the radicchio, beets, pistachios and goat cheese.
  10. Season with a bit of salt and pepper.
  11. Top each salad with one of the pear halves.
  12. Drizzle blood orange vinaigrette over salad just before serving.
Nutritional Information
  • Calories: 297
  • Fat Content: 22 g
  • Protein Content: 24 g
  • Carbohydrate Content: 4.8 g
Grilled pear and radicchio salad with mixed greens on a black plate.
Ingredients Juice from half a blood orange (approximately 1/6 cup) 1 tbsp red wine vinegar 1/4 cup fruity extra virgin olive oil optional: 1/2 teaspoon shallot, minced Salt and pepper to taste 1 Stemilt red d’Anjou pear 1-2 cups mixed greens 1/2 head radicchio, sliced 1 large or 2 small beets, roasted, peeled and sliced 1/4 cup pistachios optional: firm goat cheese, shaved salt and pepper to taste