Roquefort salad with pears, chicory and walnut oil

Roquefort salad with pears, chicory and walnut oilRoquefort salad with pears, chicory and walnut oil
Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 2, or 4 as a starter

Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves.

By Simon Hopkinson

From The Good Cook

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Ingredients

  • 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
  • 1 large ripe pear, peeled, thinly sliced
  • 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled
  • squeeze lemon juice
  • 2-3 tbsp walnut oil
  • freshly ground black pepper

Method

  1. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.

  2. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.

  3. Trickle over the walnut oil and grind over a little freshly ground black pepper.