Pear, chicory & blue cheese salad

Pear, chicory & blue cheese salad

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Cooking time

Prep: 15 mins

Skill level

Easy

Servings

Serves 4

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
284
protein
9g
carbs
10g
fat
23g
saturates
7g
fibre
3g
sugar
9g
salt
0.51g

Ingredients

  • 4 small heads chicory (we used a mix of red and pale green)
  • 2 ripe but firm pears, quartered and cored
  • juice 1 lemon
  • handful flat-leaf parsley, chopped
  • 50g walnut halves
  • 2 tbsp walnut oil
  • 100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

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Method

  1. Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
  2. Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Recipe from Good Food magazine, October 2010

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Comments

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pmwales's picture
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this is one of my favourite salads. delicious. I added a touch of honey. Everyone loves it.

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