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

Australian Gourmet Traveller recipe for ya li pear, pecorino and blonde leaf salad with Maury vinaigrette

By Lisa Featherby
  • Serves 4
  • 10 mins preparation
Ya li pear, pecorino and blonde leaf salad with Maury vinaigrette
Ya li pear, pecorino and blonde leaf salad with Maury vinaigrette

Ingredients

  • 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

Method

Main
  • 1
    For vinaigrette, whisk ingredients in a small bowl to combine. Season to taste with sea salt and freshly ground black pepper.
  • 2
    Combine pear, radicchio, endive, witlof and pecorino in a bowl. Drizzle with dressing, toss to combine and serve immediately.

Notes

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.
Drink Suggestion: Fruity pinot grigio. Drink suggestion by Max Allen

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  • Author: Lisa Featherby