The colder months are a great time for salads with character and substance. Try teaming red radicchio and witlof with crisp pears and creamy blue cheese in a mustard-flavoured dressing.
2 red radicchio
1 witlof
150g baby green beans
2 pears, unpeeled
100g creamy blue cheese
50g walnut halves, toasted
For the dressing
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Sea salt and black pepper
Separate the radicchio and witlof leaves, wash well and tear the larger leaves into bite-sized pieces. Top but don't tail the beans and cook in simmering salted water for 3-4 minutes until tender. Drain and refresh in cold water.
In a large bowl, whisk the olive oil, vinegar, mustard, sea salt and pepper together. Quarter the pears lengthwise, core and coat in the dressing. Add the radicchio, witlof and green beans, toss lightly and arrange on dinner plates. Tuck in pinches of blue cheese and scatter walnuts over salad.
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