Radicchio and Arugula Salad with Honey-Roasted Pears and Toasted Pecans

INGREDIENTS:

YIELD: about 2 servings

1 pear (I used a Barlett)

3 teaspoons of honey, divided

1/3 cup of pecan halves

1/2 teaspoon of dijon mustard

1/2 tablespoon apple cider vinegar

1 tablespoon of extra virgin olive oil

half head (about 5 oz, 140 gr) of radicchio

2 oz (55 gr) of baby arugula

1/4 cup (40 gr) of pomegranate seeds

1 tablespoon (12 gr) of feta cheese, crumbled
salt and pepper

PREPARATION:

TIME: 20 minutes

Let's start with the honey roasted pears.
Preheat the oven to 400°F (205° C).
Cut in half the pear, peel and core. And cut into thick slices.

Place on a baking sheet, drizzle with honey (about one or two teaspoons) and season with salt and pepper.

Bake until slightly tender, about 15 to 20 minutes.

In a small fry pan toast the pecans halves over medium heat, stirring until they start to brown, about 3 to 4 minutes. Be careful not to burn them. Set aside when ready.

In a small bowl, combine 1 teaspoon of honey, 1/2 teaspoon of dijon mustard, 1/2 tablespoon of apple cider vinegar, salt and pepper. Whisk in the olive oil and mix until smooth.

Wash, dry and cut in pieces the radicchio.

Combine with the arugula in a large bowl.

Drizzle with dressing, and toss to coat.

Top with pecans, sprinkle with pomegranate seeds, pears, and crumbled feta cheese.
Serve with toasted bread on the side if you'd like!

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