Fresh Radicchio Salad with Pears and Bergeron Classique Fondues

The sweet hints of honey and pears enhance our fondues’ Classique Bergeron melt-in-your-mouth, slightly salty heart.
Serve this appetizer at a romantic dinner or at your next barbecue this summer.

Cooking :

20 minutes

Preparation :

10 minutes

Servings:

4
Fondues Bergeron Classique et salade fraîche poires et radicchio

Ingredients and preparation

Ingredients

  • 2 crunchy pears
  • 1 head of radicchio
  • 2 large handfuls of arugula, watercress, or baby spinach
  • 80 ml (1/3 cup) toasted pecans, coarsely chopped
  • Sea salt flakes
  • Freshly ground black pepper
  • 2 packages of 4 fondues Bergeron Classique or Bergeron Classique Smoked
  • 60 ml (1/4 cup) extra-virgin olive oil
  • 15 ml (1 tbsp) balsamic vinegar
  • 5 ml (1 tsp) liquid honey
  • 2 ml (1/2 tsp) Dijon mustard
  • 1 ml (1/4 tsp) salt

Preparation

  1. Cook the fondues per the instructions on the packaging.
  2. For the dressing: Add all the ingredients to a glass jar (oil, vinegar, honey, dijon mustard, salt and pepper)e. Close and shake vigorously to combine and emulsify the dressing. Set aside.
  3. For the salad: Halve and seed the pears, then cut into slices. Transfer to a large salad bowl.
  4. Déchirer les feuilles de radicchio ou les hacher grossièrement, puis les ajouter au bol à salade.
  5. Tear the radicchio leaves or coarsely chop them, then add to the salad bowl. Add the arugula, watercress, or baby spinach.
  6. Drizzle with a few spoonfuls of dressing then toss the salad well to distribute the dressing. Add more dressing to taste.
  7. Garnish with toasted pecans, sea salt flakes, and freshly ground black pepper. Serve immediately.
Fondues Bergeron Classique et salade fraîche poires et radicchio
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