Ingredients

The following ingredients have 4 Servings
  • 6 tablespoons olive oil
  • 1 large shallot, chopped
  • 1 small leek, white part only, chopped
  • 4 tablespoons white wine vinegar, like white balsamic
  • 1 tablespoon whole grain mustard, like dijon
  • 2 teaspoons pure maple syrup
  • salt and pepper, to taste
  • 4 thick slices rye bread, bonus points if there’s walnuts in there
  • 1 large pear, either sliced or diced, firm
  • 1 large green apple, either sliced or diced
  • 1 head radicchio, small to medium, sliced very thinly, about 3 cups
  • 1 large shallot, sliced
  • 2-3 sprigs fresh thyme, leaves only

Instruction

  • Make the Dressing: Heat one tablespoon olive oil in a medium skillet over medium heat. Add the shallot and leek and cook until softened, about 2-3 minutes. Allow to cool down slightly, then whisk together with all the remaining dressing ingredients. Set aside. Make the Salad: Toast the bread slices (I simply do this in my toaster), then cut into cubes. To assemble the salad, toss all salad ingredients in a large bowl. Alternatively, arrange the ingredients on a large platter or on individual plates. Either dress the salad just before serving (for a crunchier texture), or allow to dressing to soak into the bread for up to a few hours (this will make for a less crunchy salad).