Jul 012010
Ingredients
1 head radicchio, leaves washed and spun dry
2 pears, peeled, cores removed and poached in 2 cups red wine and ½ cup sugar for 30 minutes, sliced
1 cup pomegranate seeds
½ cup walnut kernels
100g goat’s cheese
The dressing:
4 teaspoons extra virgin olive oil
2 teaspoons vincotto
1 teaspoon sea salt
Method
Chop radicchio, pears and nuts into small pieces. Add to a bowl with pomegranate seeds and dressing. Mix gently together and serve.