2 (8oz.) heads radicchio or endive, halved and chopped into 1 inch pieces
3 c. baby arugula
2 ripe but firm Asian or Bosc pears, cored, halved and cut into lengthwise into 1/4 inch thick slices
1/4 c. walnut pieces, toasted
1 – 2 oz. goat cheese
For the dressing: In a small bowl, whisk together the oil, vinegar, salt and pepper until smooth.
For the salad: Sauté pears in oil until they are soft and caramelized. Then drizzle on balsamic. In a large bowl, combine the radicchio or endive, arugula, pears, and walnuts. Add the dressing and toss until well coated. Crumble goat cheese on top and serve.
*Tested in Feel Good Food cooking class