For the salad

• 2 ripe Anjou, William, or Bosc pears, cored and thinly sliced
• 1 Tbs. lemon juice
• 2 small heads radicchio, torn into small pieces
• 1/2 cup broken walnut pieces
• 1/3 cup dried cranberries
• 1 blood or naval orange, peeled and separated into segments
• 1/4 cup crumbled Gorgonzola dolce cheese

For the dressing

• 1/3 cup white balsamic vinegar or rice wine vinegar
• 1/2 cup Filippo Berio® Extra Virgin Olive Oil
• 1/4 tsp. fine sea salt
• 1/4 tsp. celery seed
• 1 Tbs. honey