1 red radicchio (2 if small)
2 pears
100g soft blue cheese
2 tbsp walnuts, cracked and toasted
½ cup flat-leaf parsley leaves
Dressing:
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tbsp honey
Shred or tear the radicchio into bite size pieces. Whisk the dressing ingredients together in a bowl. Cut the pears in half, core and cut into long wedges. Toss the radicchio and pears in the dressing, then arrange on four salad plates. Crumble the blue cheese over the top, scatter with walnuts and parsley, then serve.