Fresh Radicchio Salad with Pears and Bergeron fondues
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Fresh Radicchio Salad with Pears and Bergeron Fondues

Whether you’re an experienced cook or just a willing one, Bergeron Fondues are a great way to kick off a meal. For a fuller entrée, consider this colourful and appealing salad. Radicchio, a little-known vegetable, adds a lovely touch of red to the plate [a great idea for Valentine’s Day!] The leaves have a bitter or sweet taste, depending on the variety. We love it for its many properties, such as its high vitamin K and antioxidant content.
The sweet hints of honey and pears enhance our fondues’ melt-in-your-mouth, slightly salty heart.
Serve this appetizer at a romantic dinner or at your next barbecue this summer.

Cuisine type : Vegetarian
Servings : 4 servings
Preparation time :  10 minutes
Cooking time :  20 minutes
Total time :  20 minutes

2 crunchy pears (any variety will work, as long as the pears are firm and not too ripe)

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


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

Freshly ground black pepper

  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.

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