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Bitter and sweet play together in this salad of pears, walnuts and radicchio, with Pepato adding the tangy, richness of aged sheep milk cheese. We like it shaved thinly over the salad or served in thick wedges alongside.

Serves 6


3 Bosc pears, peeled, cut in half and cored
1 Tbsp. sugar
2 Tbsp. pure olive oil
6 oz. Bellwether Farms Pepato Cheese, cut into 12 wedges
1 Head Radicchio, shredded and washed
Aged Balsamic Vinegar

Honey Walnut Dressing

1 C. Walnut pieces, toasted lightly
1/4 tsp. dried marjoram
1/2 C. honey
salt and fresh ground pepper to taste

Red Wine Vinaigrette

1 Tbsp. red wine vinegar
3 Tbsp. pure olive oil
1 tsp. dijon mustard
salt and fresh ground pepper to taste


Preheat oven to 450

Toss the pear halves in sugar and olive oil and place on baking sheet.
Bake 25 minutes, or until pears are golden brown. Set aside until ready to make salad.
Combine walnuts, honey and marjoram with a pinch of salt and pepper.
Whisk together red wine vinegar with dijon and 3 Tbsp. olive oil, season with salt and pepper.

Assemble salad: Toss radicchio with the red wine vinaigrette and divide among 6 plates. Slice warm pears and fan out over radicchio. Place two slice of Pepato on each plate. Spoon honey walnut dressing over pears and cheese. Drizzle each plate with aged balsamic vinegar.