1 bosc pear, sliced in 8ths
1 head of radicchio, cut into wedges, fried in OlivariOlive Oil until crispy and browned on the outside (about 2 min per side)
Fresh gorgonzola cheese (or stilton or blue if you are not able to find gorgonzola)
Candied Pistachios – drizzle pistachios with honey and fresh thyme (amount to taste) in a hot frying pan until bubbling slightly for 3-4 minutes, remove from heat and let cool
Vinaigrette:
3 parts Olivari Olive Oil to 1 Part Balsamic Vinegar
Dash of Dijon Mustard
Dash of Honey
Salt/Pepper
Whisked
To assemble – create a circular pattern on a plate with layers of radicchio and pear. Drizzle with vinaigrette, then top with the candied pistachios and gorgonzola cheese. Finish with a coarse salt and another drizzle of Olivari Olive Oil.