Witlof, Blue Cheese & Pear Salad

  • Author: Ronda Carman
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4 1x


Radicchio is a red-leafed variety of witloof. It adds an interesting color and taste to winter salads.



1 cup walnuts
1 Williams pear, thinly sliced
1 teaspoon lemon juice
7 oz roquefort, gorgonzola or a fragrant blue cheese
2 red witlof (chicory) or radicchio, leaves separated
¼ head of frisée or curly endive lettuce, leaves torn

1 garlic clove, crushed
¼ teaspoon sea salt flakes
1 teaspoon dijon mustard
1 tablespoon lemon juice
¼ cup olive oil
1 teaspoon lemon juice


Preheat the oven to 350°F. Place the walnuts on a baking tray and bake for 5-10 minutes, or until fragrant. Remove the tray from the oven and allow the nuts to cool.

In a salad bowl toss the the sliced pears with a teaspoon of lemon juice. Crumble in the cheese and add the walnuts, witlof and frisée. 

To make the dressing, add the garlic and salt to a mixing bowl. Using the back of a teaspoon, blend to a paste. Add the mustard and lemon juice and combine well, using a whisk. Whisk in the olive oil in a thin stream until the dressing thickens.

Add the dressing tot he salad and toss gently to coat the leaves in the dressing. Serve right away.


If taking on a picnic, transfer to a small screw top jar for safe transport. Pack the other ingredients separately. This salad is best assembled at the picnic site, just before serving. 

  • Category: Salad

Keywords: Witlof, Blue Cheese & Pear Salad

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