The Bottom Less Pit

Cook the quinoa according to the package instructions. Tip: Cook the quinoa in broth instead of water for a more flavorful finish. Allow the quinoa to cool, uncovered, once cooked.

Wash the radicchio, then submerge in a large bowl of ice water for 20 minutes.

During this time, make the vinaigrette. Add all of the ingredients to a mason jar and shake vigorously, then set to the side.

After the allotted time, remove the radicchio from the water and dry with paper towels. Cut the radicchio in half, lengthwise down the stem. Remove the stem, then cut the two pieces in half before cutting again into quarters.

Place in a large bowl with the baby kale. Then, core the pear and slice before adding to the salad.

Once the quinoa has cooled to room temperature, add to the salad.

Sprinkle the chopped pecans and crumbled goat cheese over the salad.

Drizzle the maple vinaigrette over the salad, then use salad tongs to toss to evenly distribute the vinaigrette.

Serve the salad and enjoy!