Difficulty: Beginner

Servings: 4–6

Prep time: 10 minutes

Cooking time: 0

Refrigeration time: 0

INGREDIENTS:

• 2 small Bosc pears, cored and thinly sliced
• 2 small radicchio heads, torn into small pieces
• 2 endives, leaves separated
• 45 ml (3 tbsp) gorgonzola, crumbled
• 45 ml (3 tbsp) hazelnuts, chopped
• 60 ml (¼ cup) Stefano extra virgin olive oil
• 30 ml (2 tbsp) lemon juice
• Salt and freshly ground black pepper, to taste

Preparation:

1. In a large bowl, combine the pears, radicchio, endives, gorgonzola, and hazelnuts. Toss well. 
2. In a small bowl, combine the olive oil, lemon juice, salt, and pepper. Mix well.
3. Pour the dressing over the salad and mix well. Adjust the seasoning as needed by adding salt and pepper to taste.
4. Arrange on a platter and serve.