Total Time
Prep 10 mins
Cook 0 mins

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Ingredients Nutrition


  1. In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  2. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  3. Add the shallots to the vinaigrette then set aside.
  4. When serving, dress the greens lightly, season to taste, and serve immediately.
Most Helpful

Last night I served this salad to start the meal, composed on individual plates with the dressing drizzled on top. It was visually appealing, as well as delicious, and everyone raved. I used tiny organic spinach greens, a mild creamy blue cheese, and a generous amount of the optional roasted pecans (which should not be optional IMHO).

Sweet Baboo February 28, 2009

I cheated and used a spring mix which had radicchio in it. The cheese was crumbled feta and I agree with the other reviewer, the toasted pecans is a must. The dressing is very easy to put together and the crowning touch to this salad. Made for *PAC Spring 2009*

PaulaG March 22, 2009