Serves 4-6

2 heads of radicchio, leaves separated

1 tbsp unsalted butter

2 semi ripe pears, cut into eight wedges and seeded

50 grams hazelnuts, lightly toasted

55 grams gorgonzola cheese

vinaigrette

2 Tbsp Apple Cider Vinegar

Salt and Pepper to Taste

2 tsp Honey

Zest and Juice of 1 Orange

4 Tbsp Good Olive Oil

• In a large skillet, heat the butter over medium heat. add in the cut pears and cook until lightly golden. turning to caramelise all the flesh

• arrange the leaves of radicchio on a platter

• place the pears in amongst the leaves

• roughly chop the hazelnuts and sprinkle on top

• crumble the gorgonzola and arrange amongst the leaves

• for the vinaigrette, whisk all of the ingredients together

• lightly spoon the vinaigrette over the salad just before serving