ROQUEFORT SALAD WITH PEARS, CHICORY AND WALNUT OIL
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
Directions
- Dry the chicory leaves and neatly arrange onto a serving dish
- inner curved sides facing upwards. Drape the pear slices over the leaves.
- Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.
- Trickle over the walnut oil and grind over a little freshly ground black pepper.
