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CUT RADICCHIO: Remove any dried/wrinkled/browned outer leaves. Then, cut off the tough end. Stand the head upright and cut in half down the middle. Remove the tough inner white wedge at the bottom. Slice each half into rough ½-inch pieces, lengthwise. Then, cut across those lengths to make smaller bite-sized pieces.
SOAK RADICCHIO (optional): To remove excess bitterness, you can soak the cut radicchio in cold water while you prepare the rest of the salad. I like to do this in a salad spinner - that way, you can easily dry the leaves once you're done soaking. Be sure to dry them extra well! This part is optional, but helpful if you find radicchio too bitter.
MAKE DRESSING: Add the dressing ingredients into a small jar or bowl. Shake or whisk to combine well.
OTHER PREP: Cut the pear into bite-sized pieces. Crumble blue cheese.
ASSEMBLE SALAD: Plate salad, starting with arugula, DRIED radicchio, sliced pears, pecans, and crumbled blue cheese. Season with salt and pepper, then pour dressing over top. Toss to combine + serve immediately!