Recipe Summary

Recipe Servings: 6 portionsRecipe Preparation Time: 15 minutesRecipe Cook Time: 10 minutes


For the vinaigrette:1 pear, peeled, seeded and diced1/4 cup dry white wine1/4 cup Lucini® Pinot Grigio white wine vinegar1 small shallot, minced2 teaspoons Dijon style mustard3/4 cup Lucini® Premium Select Extra Virgin Olive Oil®2 teaspoons chopped fresh thymeSalt and cracked black pepperFor the salad:1 bunch of spinach, rinsed, spun dry, and torn into small pieces1 small head radicchio, rinsed, spun dry, and torn into small pieces1 cup sliced mushrooms1 ripe pear, cored and sliced1/3 cup walnuts, toasted (about 1 1/2 ounces)2 ounces Gorgonzola, crumbled


To prepare the vinaigrette, combine the diced pear and wine in small saucepan and cook, over medium heat, until pear is very tender - about 4 minutes. Transfer pear to food processor or blender; add Lucini® Pinot Grigio vinegar, shallot, garlic and mustard and process until smooth. With motor running, slowly drizzle in olive oil until smooth. Add thyme, season with salt and pepper to taste. Set aside.To assemble salad, place spinach and radicchio in large bowl and toss with vinaigrette. Top with sliced pear, toasted walnuts, mushrooms and Gorgonzola. Serve immediately.- Courtesy of Chef Caprial PenceA wonderful summer salad.