Pear, chicory & blue cheese salad
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
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
Method
- STEP 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.
- STEP 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.
