SV Solstice Recipes

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====== Chopped salad with radicchio, pear, bacon and walnuts ======

===== Ingredients =====

==== For the salad ====

  * 5 slices bacon, cut into 1-inch pieces
  * 1 small head radicchio (about 5 ounces), chopped
  * 4 ounces Brussels sprouts, thinly sliced or grated (about 3 1/2 cups)
  * 2 ripe pears (about 20 ounces total), such as D’Anjou, Barlett or Bosc, cored and chopped
  * 1/2 small red onion (about 3 ounces), chopped
  * 1/4 cup coarsely chopped fresh flat-leaf parsley leaves and tender stems
  * 1/4 cup (about 1 ounce) toasted walnut pieces, plus more for serving (see NOTE)
  * 1/4 cup (about 1 ounce) dried cherries, plus more for serving

==== For the dressing ====

  * 1/2 cup olive oil
  * 3 tablespoons apple cider vinegar
  * Finely grated zest and juice of 1 orange (about 3 tablespoons of juice)
  * 1 tablespoon maple syrup, plus more to taste
  * 2 teaspoons Dijon mustard
  * 1/2 teaspoon freshly ground black pepper, plus more to taste
  * 1/4 teaspoon fine sea or table salt, plus more to taste

====== Procedure ======

==== For the salad ====
  - Cook the bacon
  - In a large bowl, toss together half of the bacon, the radicchio, Brussels sprouts, pears, onion, parsley, walnuts and cherries. 
  - Pour the dressing over the salad and toss again. 
  - Sprinkle the rest of the bacon over the salad and top with more walnuts and dried cherries, if desired.


==== For the dressing ====
  * Whisk together the oil, vinegar, orange zest and juice, maple syrup, mustard, pepper and salt until combined