Directions

Prepare the poaching liquid. Bring the Prosecco DOC to the boil, add the sugar and cinnamon and the peeled pears making sure they are well covered by the liquid. Seal the pot with cling film and let it simmer gently for about 10 minutes, until the pears have softened.  Let them cool in the poaching liquid.

Wash and trim the salads and cut into segments. Slice the pears and build your salad directly on the plate.

To make the dressing, mix honey, balsamic, olive oil and a pinch of salt into a small bowl. Top the salad with the toasted nuts and the Grana Padano shavings and dress with the balsamic and honey dressing.

Recipe by Danilo Cortellini

Tips

This is essentially a winter salad so don’t be afraid to swap leaves as you like. For example, if you can’t find radicchio try to use white and red endive instead.