Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad
Prep:15 mins
Serves 4
4 small heads chicory (we used a mix of red and pale green)2 ripe but firm pears, quartered and coredjuice 1 lemonhandful flat-leaf parsley, chopped50g walnut halves2 tbsp walnut oil100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative
STEP 1Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.STEP 2Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.
