Radicchio salad with pears, arugula, candied walnuts and mustard vinaigrette

This modern-day spin on an Italian classic will tantalise your tastebuds with a heady contrast of bitter, sour and sweet.


  • 2 pears, cored and thinly sliced
  • 1 large head radicchio, separated into leaves
  • 60 g rocket

For the candied walnuts

  • 100 g walnut halves
  • 50 g granulated sugar
  • 1 tbsp butter

For the dressing

  • 1 tbsp wholegrain mustard
  • 1 tsp runny honey
  • 2 tbsp cider vinegar
  • 3 tbsp walnut oil
  • salt


Step 1.
First make the candied walnuts. Put the walnuts, sugar and butter in a non-stick frying pan. Stir over a medium heat for 5 minutes or until the sugar melts completely and the nuts are evenly coated.

Step 2.
Tip the nuts onto a sheet of greaseproof paper and separate them with two forks while they’re still hot. Leave to cool for 10 minutes.

Step 3.
To make the dressing, whisk the mustard, honey and vinegar with a big pinch of salt, then whisk in the walnut oil.

Step 4.
Toss together the pears, radicchio and rocket, then spoon over some of the dressing. Scatter over the walnuts and serve immediately.

Serves 4