This is a sophisticated salad created by Andrea Nicholson, executive chef of Sequel restaurant, a hidden gem in North Toronto (3362 Yonge St., 416-480-0996). She uses white asparagus, but you could substitute green.

The recipe calls for white balsamic vinegar because it will not change the colour of the white asparagus. If you do not have it, substitute with white wine vinegar and a pinch of sugar. Save any extra vinaigrette for future salads.

Forelle pears are one of the small sweet varieties. If you can't find them, use one Bartlett pear instead. Treviso radicchio is shaped like Belgian endive. It grills well, but you can substitute regular radicchio. Make the salad as much as a day ahead, but don't add dressing until you're ready to serve.

2 forelle pears, peeled, cored and chopped

1 small shallot, chopped

Salt and freshly ground pepper

Olive oil for drizzling

1/3 cup olive oil

3 tablespoons white balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

12 white asparagus

2 tablespoons sugar

2 heads Treviso radicchio

1/2 teaspoon finely chopped garlic

1 small head frisée lettuce

1/2 cup shaved aged Manchego cheese

Preheat oven to 375 F.

Place pears and shallots in a bowl. Season with salt and pepper and drizzle olive oil over them. Scatter on a baking sheet and bake for 10 to 15 minutes or until pears and shallot caramelize and soften. Remove from baking sheet and chill in the refrigerator.

Place chilled pears and shallots into a mini-food processor or blender. Add ¼ cup olive oil, 1 tablespoon white balsamic vinegar, Dijon mustard, honey and salt and pepper to taste and blend until smooth. Strain dressing though a fine sieve to remove any undesired pulp. If pears are not very juicy, you may need to thin dressing with 1 to 2 tablespoons of water. Reserve.

Snap off ends of white asparagus. Bring a pot of water to boil and add sugar and a pinch of salt. Add asparagus and blanch for 2 minutes or until slightly soft but still crunchy. Place in ice-cold water. Once cool, remove immediately and reserve.

Preheat grill or barbecue to high.

Remove any bruised outside leaves of Treviso and slice in half lengthwise. Reserve.

Whisk together garlic, remaining 2 tablespoons olive oil, remaining 2 tablespoons white balsamic vinegar and salt and pepper to taste. Add Treviso and toss to coat.

Place Treviso on grill for only 2 minutes, just to achieve the charred flavour. If cooked longer, the radicchio will lose its crunch. Place charred Treviso on a tray and chill in the refrigerator.

Place one piece of Treviso on a plate and sit 3 pieces of the white asparagus on top. Drizzle with pear vinaigrette and garnish with a few pieces of frisée lettuce. Top with shaved Manchego cheese and a drizzle of olive oil. Serves 4.