Radicchio is one of my favorite cold season vegetables, and a perfect candidate for this honey vinaigrette. The sharp (but not bitter) taste of fall radicchio is paired with the sweetness of honey and Asian pears, and brightened with the earthy, floral taste of California bee pollen. Any wildflower honey varietal would make this match up sing; however, I chose Love a Bee Hay Honey for it’s richer color and depth of flavor. I serve this salad much like the classic tumbleweed, with beautiful purple wedges of radicchio, well dressed with vinaigrette and adorned with golden bee pollen.

Ingredients:

2 small to medium heads Radicchio (¾ lb each)
2 medium sized Asian Pears (or 1 extra-large Asian Pear or 2 European Pears)
4 tbsp O Honey White Balsamic Vinegar or honey vinegar or white balsamic vinegar
4 tbsp Extra Virgin Olive Oil
2 tbsp Love a Bee Hay Honey
4 tbsp Love a Bee Pollen
1½ tsp Sea Salt
Ground pepper to taste

Instructions:
1. To make the vinaigrette, combine honey balsamic vinegar, honey, salt and ground pepper (to taste) in a bowl. Mix vigorously (either by hand or with a hand mixer/blender) until honey is dissolved and well incorporated. While mixing, slowly add the olive oil. Add the bee pollen and mix gently to combine.

2. Peel back outer leaves of radicchio heads and discard. Slice each head of radicchio into quarters and cut out the small core at the base.

3. Slice the Asian pear in half and – using a teaspoon – scoop out the seeds and the core. Cut into ¼ inch slices.

4. Arrange 2 of the radicchio quarters on each plate, surrounded by the slices of pear. Generously drizzle with vinaigrette. Serves 4.

Recipe by Ellie W. for Love A Bee