Ya li pear, pecorino and blonde leaf salad with Maury vinaigrette

AT A GLANCE

  • Serves 4 people

  • 1 ya li pear, thinly sliced widthways
  • 1 radicchio di Treviso, leaves separated
  • 1 blanched curly endive, leaves separated (see note)
  • 2 white witlof, leaves separated (see note)
  • 50 gm aged pecorino, shaved
  •  
  • Maury vinaigrette
  • 25 ml Vin de Maury vinegar (see note)
  • 30 ml extra-virgin olive oil
01   For vinaigrette, whisk ingredients in a small bowl to combine. Season to taste with sea salt and freshly ground black pepper.
02   Combine pear, radicchio, endive, witlof and pecorino in a bowl. Drizzle with dressing, toss to combine and serve immediately.
Note Blanched curly endive and white witlof are grown without sunlight to prevent leaves turning green. Available from Darling Mills Farm. Substitute with any bitter leaves. Maury vinegar is made in Maury in Roussillon, France and is available from GJ Foods. If unavailable, substitute with sherry vinegar.

Recipe:

LISA FEATHERBY

Photography:

CON POULOS

Styling:

LISA FEATHERBY AND ELODIE RAMBAUD

Drinking Suggestion:

FRUITY PINOT GRIGIO. , suggested by MAX ALLEN

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