Fennel Pear Radicchio Salad

Servings: 4

Prep Time: 15 min

Cook Time: N/A


1/4 cup; Plain Yogurt, drained

2 Tablespoon; Orange Juice, fresh, strained

1 teaspoon; Stone Ground Dijon Mustard

1/2 cup; Extra Virgin Olive Oil

Sea Salt & Black Pepper, freshly ground, to taste

1 each; Fennel Bulb, thinly, sliced

1 each; Bartlett Pear, cored, halved, thinly sliced

1 each; Radicchio, cleaned, chopped

4 cups; Mixed Baby Greens

1/2 cup; Walnuts, chopped

1 cup; Mrs. Cubbison's Caesar Salad Croutons


In mixing bowl whisk together yogurt, orange juice, and mustard; slowly whisk in oil until smooth; season with salt and pepper.

Combine fennel, pear and radicchio in large mixing bowl with dressing and toss until well coated; arrange baby greens on serving plate and pour dressing mixture evenly over top of greens.

Sprinkle over top with walnuts and croutons. Serve.