1 head pink radicchio, roughly torn
2 red endive, trimmed and leaves pulled apart
1 pear, halved and thinly sliced
4 Medjool dates, quartered vertically
2 Tablespoons orange juice
2 Tablespoons lemon juice
1/2 clove garlic, finely grated
1 Tablespoon Dijon mustard
1 Teaspoon honey
1/3 cup extra virgin olive oil
2 – 3 oz. blue cheese
1/2 cup candied walnuts
1 teaspoon orange zest
To make the salad: Toss pink radicchio, red endive, pear, and Medjool dates together on a shallow platter.
To make dressing: Combine orange juice, lemon juice, garlic, Dijon mustard, and honey together in a small mason jar. Shake to combine. Slowly stream in olive oil as you whisk vigorously.
To serve: Drizzle dressing over salad and finish with candies walnuts, blue cheese, and orange zest.
