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1 Bosc Pear
1 Garlic Clove, finely grated
1 tsp Dijon Mustard
1/2 cup Walnuts, toasted and roughly chopped
1/2 head Radicchio
2 Tbsp Olive Oil
Crumbled Blue Cheese (as much as desired)
Juice of 1 Lemon
Tear radicchio leaves into bite-size pieces. Thinly slice pear. Simply arrange radicchio and pear on serving plate. Scatter with walnuts and crumbled blue cheese. Whisk together olive oil, lemon juice, garlic, and Dijon in small bowl, then pour over salad to serve.
