Updated Oct 6, 2017Chatelaine
small head radicchio, torn (3 cups)
pear, thinly sliced
dried figs, chopped
walnut pieces, toasted
crumbled goat cheese
- DRESSING: Whisk vinegar, Dijon, maple syrup, salt and pepper in a medium bowl. Add shallot and thyme. Drizzle oil in slowly while whisking constantly.
- SALAD: Combine watercress, radicchio, pear, figs and walnuts in a large bowl. Drizzle with enough vinaigrette to lightly coat, and toss to combine. Reserve remaining vinaigrette for another use. Top with cheese. Serve immediately.
Kitchen Tip: If you can’t find watercress in the supermarket, substitute baby arugula.