Radicchio, Pear and Arugula Salad

Ingredients

• 3 cups baby arugula 
• 0.5 teaspoon pepper black freshly ground
• 2  bosc pears firm cored ripe halved cut lengthwise into 1/4-inch-thick slices
• 2 tablespoons cooking wine dry white such as pinot grigio
• 2 tablespoons honey 
• 1 teaspoon kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 0.3 cup olive oil extra-virgin
• 2 ounce parmesan chunk
• 16 ounce radicchio thinly halved chopped
• 4.8 inch thick sourdough bread country-style
• 0.8 cup walnuts chopped
• 1 teaspoon grain mustard whole such as grey poupon

Equipment

• bowl
• whisk
• grill
• grill pan
• peeler

Directions

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
2. Brush the bread on each side with olive oil. Grill until grill-marked and golden, 1 to 2 minutes each side. Cool slightly and cut into 3/4-inch cubes. For the dressing: In a small bowl, whisk together the oil, wine, honey, mustard, salt and pepper until smooth.
3. Place the raddichio, arugula, pear slices, walnuts and croutons in a large bowl.
4. Add the dressing and toss until coated. Using a vegetable peeler, shave the Parmesan on top and serve.