1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon coarse salt
1/2 head radicchio, cored, sliced in thin ribbons
1 small bulb fennel, cored, julienned
1/4 cup walnut pieces, toasted
4 slices rustic bread
2 ounces blue cheese, at room temperature
1 medium Asian pear, cored, thinly sliced
1 to 2 tablespoons jarred pepper jelly Whisk 2 tablespoons olive oil, lemon juice and zest and 1/4 teaspoon salt together in a small bowl. Spoon half the vinaigrette over the radicchio and fennel in a bowl; toss. Sprinkle with remaining 1/4 teaspoon salt. Toss again; add more dressing, if needed. Top with the walnut pieces.
Spread the blue cheese over one side of 2 slices of bread, gently mushing into the bread so cheese doesn’t fall off while cooking. Layer the pear slices on top. Spread pepper jelly over one side of the other 2 slices of bread. Sandwich the pepper jelly slices over the pear and cheese slices. Spread the tops and bottoms of the sandwiches with a little olive oil.
Heat 1 tablespoon olive oil in a skillet or griddle over medium-high heat. When hot, add the sandwiches; cook, turning once, until golden brown and the cheese melts. Serve with the slaw alongside. Makes 2 servings.
Note: Toast the nuts in a dry skillet over medium heat until fragrant, about 5 minutes.
Per serving: 744 calories, 42 g fat, 11 g saturated fat, 27 mg cholesterol, 79 g carbohydrates, 17 g protein, 1,350 mg sodium, 10 g fiber.