• one 4-inch round radicchio ( size of a softball)
• 1 large pear, thinly sliced (or sub Asian pear or apple)
• 1/4 cup red onion, very thinly sliced (soaked in water if sensitive, see notes)
• 1/4–1/2 cups toasted and chopped walnuts , hazelnuts or pecans
• Optional: 1/4 cup thinly shaved pecorino cheese (or manchego)
• Optional: 1/4 cup fresh herbs – flat-leaf parsley, basil leaves, chopped or hand torn.
• Optional: 1/4- 1/2 cup pomegranate seeds

Champagne Vinaigrette:

• 1/4 cup olive oil
• 1 teaspoon truffle oil (optional, but tasty!)
• 3 tablespoons champagne vinegar or sub sherry vinegar, or red wine vinegar
• 1 tablespoon honey, maple syrup, agave or sugar
• 1 teaspoon dijon mustard
• 1 tablespoon shallot ( finely minced) or sub 1 garlic clove, grated.
• 1/4 teaspoon salt
• 1/4 teaspoon pepper