Radicchio, Apple, and Pear Salad

1 extra large egg yolk
1/2 cup + 2 tbsp grapeseed oil (olive oil may be too strong in flavor)
2 tbsp finely diced shallot
1-2 lemons, for juicing
1/4 cup crème fraîche
1/4 cup buttermilk
2 apples, firm, crisp, and juicy
2 pears, Asian or your favorite variety
2 heads radicchio
2 tbsp sliced mint
1 tbsp chopped flat-leaf parsley
Kosher salt and freshly ground black pepper to taste

Place egg yolk in a bowl. Begin whisking in the grapeseed oli drop by drop, as slowly as possible. Continue in this manner until the mixture begins to thicken. Once the mayo has emulsified, you can add the rest of the oil in a slow, steady stream.

Combine diced shallot, 1 tbsp lemon juice, and 1/2 tsp salt in a small bowl and let sit for 5 minutes. Whisk in crème fraîche and buttermilk.

Gently whisk this mixture into the mayonnaise, and taste for balance and seasoning.

Slice the apples and pears away from the core. Cut into 1/8-inch thick slices and place in a large salad bowl. Tear radicchio into bite-sized pieces and add to salad bowl. Toss salad with half of the dressing and season with salt and pepper. Add a squeeze of lemon juice and a little more dressing if necessary.

Adapted from Smitten Kitchen