Make the dressing. If using green
peppercorns, lightly crush them in a
bowl with a wooden spoon, or use a
pestle and mortar. Mix in the oils and
vinegar and add salt to taste.
Trim away the chicory stalk ends and
discard any limp or tired outer leaves.
Carefully separate the leaves and
arrange 5-6 on 4 plates – if they are
big, cut or tear each one into pieces.
Remove the stalks from the pears
and quarter the pears lengthways. Cut
out the cores, then thinly slice the fruit.
Arrange the pear slices on top of the
chicory leaves and spoon over half the
dressing. Pour the remaining dressing
over the rocket and season with salt
and pepper. Give the leaves a quick
toss and pile on top of each salad.
Sprinkle with the nuts and serve.