- 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
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.