Step 1: Preheat a fan forced oven to 180°C.

Step 2: Place a cast iron griddle pan or a barbecue grill plate on high heat.

Step 3: Slice pears into approximately six slices each (lengthways, don’t core), toss in the Extra Virgin Olive Oil, and season with salt. Grill on a hot grill plate for approximately 7 minutes per side.

Step 4: Roast walnuts in the preheated oven for 5 to 8 minutes, when ready place in tea towel/cloth and rub skins off, set aside to cool.

Step 5: Remove outer green leaves from radicchio and discard, using the inner leaves, and pull witlof apart, wash well and spin dry.

To make dressing:

Step 6: Mix all ingredients together, stir well, and season to taste.

Step 7: Toss the leaves with half the walnuts, a little vinaigrette (just enough to coat the salad leaves), and then separate the ingredients into four serves.

Step 8: Add the leaves to the plate, add grilled pear, another sprinkle of walnuts, dob on ricotta, and top with chervil.

Step 9: Mix dressing again and drizzle a little more over the top.