Fall Pear and Pecorino Salad

pear salad with radicchio on white plate

A simple and delicious Fall pear salad, with pecorino, pancetta and pecans and a creamy poppy seed dressing.

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Servings: servings

Ingredients

Creamy Poppy Seed Dressing:

1 Tbsp granulated sugar
1 1/2 Tbsp white vinegar
2 Tbsp mayonnaise
1 tsp Dijon mustard
1 Tbsp vegetable oil or canola, sunflower etc.
1 tsp. poppy seeds

Salad:

2 cups baby arugula
1 cup Radicchio chopped
1/3 cup pecans chopped and toasted (*see instructions)
1/4 cup pancetta diced cooked (or bacon)
1/4 cup Pecorino Romano shaved (or sub crumbled goat cheese)
1/2 pear ripe but firm. cored and thinly sliced
Balsamic glaze or reduced balsamic vinegar, for drizzling

Instructions

Prepare salad dressing by combining all ingredients in a jar and shaking vigorously until well blended. Refrigerate until needed. (Note: dressing will taste a little sweet, but once on the salad, it will be perfectly balanced with the other ingredients).
To toast pecans: Chop pecans and sprinkle on to a microwavable plate. Microwave on high for about 1 minute, or until fragrant. Set aside.
Cook diced pancetta until the fat is rendered off and it is lightly browned. Remove from pan and allow to cool. If desired, you can chop it into smaller pieces.
Combine arugula and chopped radicchio on a plate. Arrange pear sliced on top.Sprinkle with toasted pecans, cooked pancetta and shaved Pecorino Romano. Drizzle with poppy seed dressing and then add a small drizzle of balsamic glaze.

Notes

Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailed tips, variations and substitution suggestions for this recipe!

Nutrition