Pear, chicory & blue cheese salad

Pear, chicory & blue cheese salad

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(3 ratings)

Prep: 15 mins


Serves 4
Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal284
  • fat23g
  • saturates7g
  • carbs10g
  • sugars9g
  • fibre3g
  • protein9g
  • salt0.51g
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  • 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…

  • 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


  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.

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Comments, questions and tips

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21st May, 2012
this is one of my favourite salads. delicious. I added a touch of honey. Everyone loves it.
24th Sep, 2011
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