John Myers
Roasted Radicchio Salad with Goat Cheese and Pear Packets
The perfect roasted radicchio salad with goat cheese and pear packets recipe with a picture and simple step-by-step instructions.
- 220 g Radicchio fresh
- 2 Pears fresh
- 4 slices Young goat cheese a 30 gr, e.g. Rocamadour or goat camemb.
- 8 slices Pancetta belly bacon Italy
- Fresh thyme
- Extra virgin olive oil
- 2 tbsp Raisins
- 20 Skinned almonds
- Raspberry salt
- Black pepper from the mill
- 5 tbsp Hazelnut oil
- 3 tbsp Balsamic vinegar, old
- 0,5 tsp Sugar
- Clean the radicchio, cut eighths, remove the stalk, detach the leaves from each other, wash and spin dry. Cut a total of eight 1/2 cm thick slices of the pears, remove the core and cut the rest into fine cubes.
- Place a slice of goat cheese between two pear slices and wrap each of them crosswise with two slices of bacon in olive oil with the thyme on both sides for about 4-5 minutes. Take out and keep warm.
- Melt the sugar in the same pan. Caramelize the almonds and raisins briefly and fold in the radicchio. Sauté briefly and then fold in the pear cubes. Deglaze with aceto. Swirl and season with raspberry salt and pepper. Remove from heat. Stir in hazelnut oil.
- Arrange the radicchio and pear mixture on the plate, put on the goat cheese packets and serve with the baguette.
Facebook Comments