Notes:

• This Radicchio Orange Pecan Salad recipe is suitable for 4-6 people, served as a side dish – or for 2 people, served as a main. You can easily double or triple the quantities.
• If making this recipe for hosting, I recommend you separately prepare all the components in advance and then assemble and dress the salad with the vinaigrette just before serving.
• If you need instructions on how to supreme an orange, I recommend watching this video: How to Supreme on Orange.
• If you need instructions on how to toast pecans, I recommend watching this video: How to Toast Pecans. 
• Orange Supremes can be substituted with clementine slices.
• Goat cheese can be replaced with crumbled Feta cheese.

Radicchio Orange Pecan Salad

Print Recipe

Serves: 4 Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 3 voted )

Ingredients

1/2 radicchio head, leaves peeled and torn in large pieces
3 cups (90g) fresh baby spinach leaves
2 oranges, cut into supremes
60g/2oz unripened goat cheese, crumbled
handful of toasted pecans, roughly chopped
Salt, freshly ground black pepper to taste

For the vinaigrette:
1 tbsp honey
1/2 tbsp Dijon Mustard
1/2 tbsp balsamic or Xeres vinegar
2 tbsp (30ml) extra virgin olive oil

Instructions

Arrange radicchio and spinach leaves on a serving plate. Top off with orange supremes, crumbled goat cheese and chopped pecans. Season with salt and black pepper.

In a small bowl and with a fork, whisk together the honey, Dijon mustard, vinegar and extra virgin olive oil. If the vinaigrette is too thick for your liking, thin it out with a few drops of water.

Just before serving, drizzle the vinaigrette onto the salad. Enjoy immediately.

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