Ingredients

• 2 tablespoon extra-virgin olive oil
• 2 pears, sliced
• 2 small shallots, minced
• 6 tablespoon sherry vinegar
• 4 teaspoons Dijon mustard
• 3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
• 1 large head radicchio, thinly sliced
• 1 large fennel bulb, cored and thinly sliced
• 2 large carrots, cut into matchsticks
• 2 tablespoon chopped walnuts, toasted (see Tip)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 12 large butterhead or Boston lettuce leaves
• 1/2 cup crumbled Gorgonzola, or goat cheese

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Cooking Directions

Step 1

Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.

Step 2

Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.

Step 3

Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.