Roasted Pears Over Radicchio With Ricotta Salata And Sherry Vinaigrette Recipes

Steps:

• For the croutons: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
• For the salad: Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.

Steps:

• Sherry Vinaigrette: Combine vinegar, mustard, sea salt, pepper with Stevia Extract In The Raw. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.
• Roasted Pears And Ricotta Salata: Preheat oven to 450 degrees F and place rack in middle position in oven.
• Toss the cut pears in the olive oil, sea salt and pepper.
• Carefully remove preheated sheet pan or saute pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.
• Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.
• Place pears and cheese on radicchio and serve.