- 4 small heads chicory (we used a mix of red and pale green)
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 2 ripe but firm pears, quartered and cored
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- handful flat-leaf parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 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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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.