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
Cook the fondues per the instructions on the packaging.
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.
For the salad: Halve and seed the pears, then cut into slices. Transfer to a large salad bowl.
Déchirer les feuilles de radicchio ou les hacher grossièrement, puis les ajouter au bol à salade.
Tear the radicchio leaves or coarsely chop them, then add to the salad bowl. Add the arugula, watercress, or baby spinach.
Drizzle with a few spoonfuls of dressing then toss the salad well to distribute the dressing. Add more dressing to taste.
Garnish with toasted pecans, sea salt flakes, and freshly ground black pepper. Serve immediately.