Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) extra-virgin olive oil 2 pears , sliced 2 small shallots , minced 6 tablespoon(s) sherry vinegar 4 teaspoon(s) Dijon mustard 3 cup(s) shredded cooked turkey or chicken , 12 ounces; see Tip 1 large head radicchio , thinly sliced 1 large fennel bulb , cored and thinly sliced 2 large carrots , cut into matchsticks 2 tablespoon(s) chopped walnuts , toasted (see Tip) 1/4 teaspoon(s) salt 1/4 teaspoon(s) freshly ground pepper 12 large butterhead or Boston lettuce leaves 1/2 cup(s) crumbled Gorgonzola or goat cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon. Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper. Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.


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