- Sherry Vinaigrette:
- 1/4 cup sherry vinegar
- 1/2 teaspoon whole grain Dijon mustard
- Sea salt to taste
- Fresh cracked pepper to taste
- 1/2 packet Stevia Extract In The Raw®
- 1/4 cup extra virgin olive oil
- Roasted Pears And Ricotta Salata:
- 4 medium Bosc pears or any winter or summer pears, peeled and cut into 8 wedges
- 1 (3 ounce) chunk ricotta salata (you may substitute pecorino romano or parmigiano if needed)
- 1 1/2 tablespoons extra virgin olive oil
- Pinch sea salt
- Pinch fresh cracked pepper
- 12 inch preheated sheet pan or large saute pan
- Small head radicchio
- Sherry Vinaigrette: Combine vinegar, mustard, sea salt, pepper with Stevia Extract In The Raw. Whisk vigorously to dissolve. Add extra virgin olive oil and whisk in until incorporated. Set aside.
- Roasted Pears And Ricotta Salata: Preheat oven to 450 degrees F and place rack in middle position in oven.
- Toss the cut pears in the olive oil, sea salt and pepper.
- Carefully remove preheated sheet pan or saute pan from oven and spread pears out. Quickly put pears back into oven to roast approximately 5 minutes. They should be soft, but maintain firmness. Remove from oven and set aside on rack to cool.
- Shave ricotta salata or any hard cheese to substitute like pecorino romano or parmigiano reggiano.
- Place pears and cheese on radicchio and serve.