When grilled, pears take on an appealing savoriness. Paired with rich nuts, cheese, and a variety of cold-weather greens, they make an unusual (and quick) main-course salad.

Charlotte March
This Story Originally Appeared On sunset.com


Credit: Jeffery Cross; Styling: Karen Shinto

Recipe Summary test

30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

594 calories; calories from fat 76%; protein 8.4g; fat 51g; saturated fat 10g; carbohydrates 29g; fiber 7.4g; sodium 459mg; cholesterol 5.3mg.