Roquefort’s tangy bite and rich, creamy texture complements the crispness of the sweet pears and bitter crunch of chicory. Pear and Chicory Salad with Blue Cheese and Walnuts is the ideal light meal or easy lunch.
Pear and Chicory Salad with Blue Cheese and Walnuts Recipe
Serves 4
Ingredients:
2 heads red chicory
2 heads white chicory
2 ripe pears, halved, cored and sliced
200g roquefort
100g walnuts, toasted and chopped
Vinaigrette
1 1/2 tbsp raspberry vinegar (or red wine vinegar)
1 heaped tsp dijon mustard
1 free-range egg yolk, at room temperature
6 tbsp extra-virgin olive oil
Method:
Trim the bottom of each head of chicory and slice in half lengthways. Cut out cores, separate leaves and divide between 4 serving plates.
To make vinaigrette, in a clean bowl, whisk vinegar, mustard and egg yolk. Season well with salt and pepper. Slowly whisk in oil to make an emulsion.
Toss pears with some of the vinaigrette and add to chicory leaves. Drizzle remaining vinaigrette over salad.
To serve, crumble roquefort and sprinkle walnuts over salad.
Note:
This recipe contains raw egg.
