Seared Radicchio and Pear salad

Radicchio, witloof endive, you may know this as. The flavour of Streamside radicchio is a slightly bitter, pleasantly so, and most would appreciate some balancing sweetness. Enter pear, just ripened, sweet and juicy, with a nice bite. 

I like to sear the radicchio to bring out its own sweetness. Caramelised shallots for more support on the sweet side, now for acidity in comes the red wine vinegar- the best you can find, and some orange juice. A great side dish.

• Half a red radicchio from Streamside
• 1 Tbsp light olive oil
• 2 Tbsp of butter for radicchio + 2 tbsp for shallots
• 2 Streamside shallots
• 1 large pear
• 2 oranges one juiced, for the shallots, one sliced
• 3 Tbsp of red wine vinegar
• 1 tbspn olive oil to finish
• Streamside Italian parsley to finish.

1. Get a large heavy pan with low sides, heat it up to a high heat without it being the highest. 6/8 so to speak.
2. Cut your radicchio, in half, then halve cut through the centre into wedges, keeping the core intact.
3. Pour in your olive oil into your hot pan and, add your butter, then quickly add your radicchio, and brown on the cross section, on both sides, remove from the pan and take off the heat.
4. Reduce the heat in the pan, to medium heat.
5. Peel and slice your shallots, and cut into quarters, fry in some more butter until golden, and add to the pan red wine vinegar and orange juice and reduce until thick. Take off the heat. Add the final dash of olive oil to dress this liquor.
6. Peel and slice your orange, and slice your pair into thin chunks.
7. Lay the radicchio on the plate, add your fruit, lay your shallots and dressing on top, and garnish with your Italian Parsley and cracked pepper and salt.