Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 Stemilt pears, sliced
  • 2 small shallots, minced
  • 6 tbsp sherry vinegar
  • 4 tsp Dijon mustard
  • 3 cups shredded cooked turkey or chicken (12 oz)
  • 1 large head radicchio, thinly sliced
  • 1 large fennel bulb, cored and thinly sliced
  • 2 large carrots, cut into matchsticks
  • 2 tbsp chopped walnuts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 12 large leaves of butter or Boston lettuce
  • 1/2 cup crumbled blue cheese

This simple, yet elegant salad, is great for lunches or quick dinners during the winter seasons.

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  • Yield
    4 servings
  • Prep time
  • Cook time
  • Total time
  • In Category
    Pears, Fall, Winter, Salads.
  • Level
    Moderate

Instructions

Heat oil in a large non-stick Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly for 30 seconds. Add turkey, radicchio, fennel, carrots and walnuts.

Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper. Divide the lettuce leaves among 4 plates. Top with the warm salad and sprinkle with the cheese.

Nutritional Information

Per Serving

  • Calories: 384
  • Fat Content: 15 g
  • Saturated Fat Content: 4 g
  • Trans Fat Content: 0 g
  • Cholesterol Content: 83 mg
  • Carbohydrate Content: 32 g
  • Protein Content: 33 g
  • Fiber Content: 9 g
  • Sodium Content: 548 mg