Roquefort salad with pears, chicory and walnut oil

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 Roquefort salad with pears, chicory and walnut oil

Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Serves 2, or 4 as a starter

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

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 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.

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