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.
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
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.