Roquefort, Pear and Chicory Salad with Walnut Oil
Roquefort, Pear and Chicory Salad with Walnut Oil
Serves 2
2-3 heads of chicory, separated into leaves and put to soak in iced water
100-125g Roquefort, crumbled
1 large, ripe pear, peeled and thinly sliced
Squeeze of lemon juice
2-3 tbsp walnut oil
Freshly ground black pepper
Dry the chicory leaves (a spinner is best) and neatly arrange on a serving dish, inner curved sides uppermost. Evenly distribute the pear in and among the leaves, crumble over the cheese and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over the pepper. Serve forthwith.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here