Roquefort salad with pears, chicory and walnut oil
You have been doing salad all wrong.
Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves. By Simon Hopkinson From The Good Cook
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 * see note
squeeze lemon juice
2-3 tbsp walnut oil
freshly ground black pepper
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. Vegetarian Save