1 head Red Dog Castelfranco Radicchio
3 large ripe pears
1 lemon, juiced
6 oz. Roquefort cheese
½ tsp. sea salt
½ tsp coarsely milled black pepper
1 Tbs. red wine vinegar
4 Tbs. olive oil

Split the Castelfranco in half down through the root and split in half again. Cut away the root and stalk holding the leaves together and then cut each segment in half again to produce a lot of bite-sized pieces. Wash in a large bowl of very cold water and then spin-dry before filling a large salad bowl.

Peel the pears and roll them in the lemon juice. Halve the pears and scoop out the cores with a teaspoon, then slice them not too thinly and return them to the lemon juice. Cut the Roquefort as best you can and distribute over the salad in the bowl.

Whisk together the salt, pepper and vinegar in a bowl until the salt is dissolved and then add the olive oil. Drain the pears of their lemon juice and distribute on top of the salad. Pour over the dressing and toss the salad at the table. Taste the leaves – they may need more seasoning or a bit more oil for lubrication.