One could argue that the whole is greater than the part, but that person must never have just chowed down on a hunk of Saint Agur cheese with some good bread. This salad is one of my favorites because are the lot of flavors at play but balance light a professional GD tightrope walker. The arugula and radicchio are bold and peppery. The bosc pear is crisp and subtly sweet. The brussels sprouts impart some early nuttiness. And that cheese… is the salty sharp flavor bomb.
For the salad
- 1 small head of radicchio, chopped, rinsed and spun dry in a salad spinner
- 6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner
- 4 ounces crumbled blue cheese (I used Saint Agur)
- 1 barely ripe Bosc pear, cored and sliced thin
- 1/4 cup chopped walnuts
- Roasted brussels sprouts
For the roasted brussels sprouts
- 1.5 lbs brussels sprouts, trimmed and quartered
- 3 Tbsp olive oil
- Kosher salt
- Freshly ground pepper
For the brussels sprouts, preheat oven to 450°. Toss brussels sprouts, oil, salt, and pepper on a baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.
For the salad, combine your greens, arugula, warm brussels sprouts and pears in a large bowl and drizzle with your favorite vinaigrette. I used store bought champagne vinaigrette because I was feeling lazy. Season to taste with salt and pepper. Gently toss with hands until evenly coated with vinaigrette. Taste and add more vinaigrette or salt and pepper as necessary. Add cheese, chopped walnuts, and lightly toss. Serve immediately.