Total Time
30 Mins
Serves 4
Photo: Jeffery Cross; Styling: Karen Shinto

How to Make It

Step 1

Heat a grill to medium-high (about 450°). Quar­ter pears lengthwise; stem and core. Toss pears in a bowl with 1 tbsp. oil; season with 1/4 tsp. each salt and pepper. Grill pears until lightly charred, 2 to 3 minutes per side.

Step 2

Meanwhile, tear radicchio, frisée, and endives into 2- to 3-in. pieces. You should have about 12 cups.

Step 3

In a large bowl, whisk together vinegar, mustard, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Slowly whisk in remaining 1/2 cup oil.

Step 4

Combine parsley, walnuts, and ricotta in a food processor; pulse until coarsely ground.

Step 5

Toss warm pears and chicories in vinaigrette. Spread about 2 tbsp. walnut-ricotta mixture on each of 4 plates, then top with salad. Scatter remaining walnut-ricotta mixture over salads.

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