Chicory and Fennel Salad with Stilton and Pears

1 head chicory, washed and dried with tough outer leaves removed
1 bulb fennel, tough outer section removed, cored and thinly sliced
1 head radicchio, washed and cut into a medium shred
2 ripe but firm pears, like Bartlett or Anjou
3/4 cup crumbled stilton (or blue) cheese
3/4 cup toasted pecans, broken into pieces
Juice of one blood orange
1 tablespoon balsamic vinegar
1/2 cup extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1 small shallot, finely minced
Coarse salt and pepper to taste

Tear the chicory into bite size pieces and place in a large salad bowl with the fennel and radicchio.  Place the mustard, orange juice, shallot, and vinegar in a jar or mixing bowl and whisk in the olive oil in a steady stream. Mix in salt and pepper and pour over the salad, reserving a little bit to pour over the top of the salad. Gently toss the salad.  .Peel, core, and thinly slice the pears. Spread out over the top of the salad. Sprinkle on the cheese and nuts and spoon on the leftover dressing. 

 

From: Food52.com

 

 

 

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