Ingredients

The following ingredients have 4 Servings
  • 2 sprigs fresh rosemary (rinsed and dried; leaves removed and finely chopped)
  • 2 sprigs fresh thyme (rinsed and dried; finely chopped)
  • 4 Sage (rinsed and dried; finely chopped)
  • 2 cloves garlic cloves (peeled and finely chopped)
  • 2 Tbsps fresh lemon juice
  • 1 Tbsp fresh lemon zest
  • coarse salt (to taste)
  • freshly ground Black pepper (to taste)
  • 3 Tbsps olive oil
  • 4 firm Pear (washed, core removed and thickly sliced)
  • 1 Tbsp Pine nuts
  • 1 head Radicchio (washed and cored)
  • 0.5 cup black Olives (pitted and finely chopped)
  • 2 sprigs fresh parsley (finely chopped)
  • 2 Tbsps fresh lemon juice

Instruction

  • Place the chopped rosemary, thyme, sage and garlic in a small bowl. Squeeze 2 tablespoons lemon juice over the herbs and add the lemon zest. Season to taste with salt and pepper; add the olive oil and gently toss.
  • Arrange the sliced pears in a large bowl or baking sheet, drizzle with marinade, cover and let stand for 2 hours.
  • When ready to cook, prepare the grill for direct grilling. Preheat to medium-high.
  • Brush the grill grate lightly with oil. Remove the sliced pears from the marinade (reserve the marinade); place the marinated pears on the hot grill grate. Grill for 1 to 2 minutes per side, or until golden in color. Transfer from hot grill to serving tray.
  • Meanwhile, in a nonstick skillet over medium heat, dry roast the pine nuts, stirring constantly until they are golden brown, about 1 to 2 minutes. Add the radicchio leaves, olives, parsley and lemon juice and cook for an additional 1 to 2 minutes.
  • Divide radicchio mixture evenly between 4 plates. Top with grilled pears and drizzle with reserved marinade. Season with salt and pepper to taste. Serve warm.