This salad is a stunning addition to any table, with vibrant bursts of colors from the Castelfranco radicchio next to the darker Chiogga radicchio and peppered with crisp fennel, sweet pears, toasty walnuts, and an out-of-this-world Montchevre® Truffle Goat Cheese Log.
Preheat oven to 325° F. Scatter walnuts on a rimmed baking sheet, roast for 7–10 minutes, tossing once, until golden brown. Let cool, then chop.
In a small bowl, whisk together olive oil, balsamic vinegar, and honey. Season with salt and pepper to taste.
Place the pear, fennel, and radicchio in a large bowl. Add the dressing and toss until coated.
Top with chopped walnuts, fennel fronds, and crumbled goat cheese.