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Pear and Chicory Salad 
with Blue Cheese and Walnuts

Pear and Chicory Salad 
with Blue Cheese and Walnuts recipe, brought to you by MiNDFOOD.

Pear and Chicory Salad 
with Blue Cheese and Walnuts

Roquefort’s tangy bite and rich, creamy texture complements the crispness of the pears and chicory. It’s the ideal light meal for a Saturday lunch.

Serves 4

2 heads red chicory

2 heads white chicory
1Ω tbsp raspberry vinegar (or red wine vinegar)

1 heaped tsp dijon mustard

1 free-range egg yolk, at room temperature

salt and pepper, to season

6 tbsp extra-virgin olive oil

2 ripe pears, halved, cored and sliced

200g roquefort

100g walnuts, toasted and chopped

1 Trim the bottom of each head of 
chicory and slice in half lengthways. 
Cut out cores, separate leaves and divide between 4 serving plates.

2 In a clean bowl, whisk vinegar, mustard and egg yolk. Season well with salt and pepper. Slowly whisk in oil to make an emulsion.

3 Toss pears with some of the vinaigrette and add to chicory leaves. Drizzle remaining vinaigrette over salad.

4 To serve, crumble roquefort and sprinkle walnuts over salad.

Note: this recipe contains raw egg.

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