Fennel, Pear and Radicchio Salad with Walnuts and Pecorino

This easy yet elegant salad makes an excellent first course or accompaniment to roasted pork, lamb or chicken. It balances bitter radicchio with sweet pears, vegetal fennel, buttery toasted walnuts and salty, funky pecorino; a simple sherry vinegar dressing with honey and shallots ties the whole thing together.

Key to this salad’s appeal is its play of contrasting flavors and textures. For that reason, the pear should be juicy and tender, yet still a bit firm. We like Bosc pears, but any variety would work—even crisp, apple-like Asian pears (which are large, so you will need only one).

If available, use an aged sherry vinegar labeled as “reserva” (aged at least two years) or “gran reserva” (aged at least 10 years). These are smoother, richer and more complex than inexpensive younger sherry vinegars.