Pear, chicory & blue cheese salad
Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Vegetarian
- 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.
- 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.
Per serving
284 kcalories, protein 9g, carbohydrate 10g, fat 23 g, saturated fat 7g, fibre 3g, sugar 9g, salt 0.51 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/786664/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 15 mins
Vegetarian
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
Per serving
284 kcalories, protein 9g, carbohydrate 10g, fat 23 g, saturated fat 7g, fibre 3g, sugar 9g, salt 0.51 g
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24 September 2011
JoeyRoey commented on this recipe
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21 May 2012
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