Pear and chicory salad with walnuts and blue cheese
- Published: 30 Sep 08
- Updated: 18 Mar 24
Blue cheese contrasts well with sweet peers and the bitter crunch of chicory.
-
Serves 4
-
Ready in 15-20 min
Advertisement
Ingredients
- 2 heads each red and white chicory
- 1½ tbsp raspberry vinegar or red wine vinegar
- 1 heaped tsp Dijon mustard
- 1 free-range egg yolk, at room temperature
- 6 tbsp extra-virgin olive oil
- 2 ripe pears, such as forelle, comice or concorde, halved, cored and sliced
- 200g Roquefort
- 100g walnuts, toasted and chopped
Advertisement
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.
Method
- Trim the bottom of each head of chicory, and slice in half lengthways. Cut out the cores, separate the leaves, and divide between 4 serving plates.
- In a clean bowl, whisk together the vinegar, mustard and egg yolk. Season well. Slowly whisk in the olive oil to make an emulsion.
- Toss the pears with some of the vinaigrette and place on the chicory, leaves. Drizzle with the remaining vinaigrette. Crumble the Roquefort onto the salad and scatter over the walnuts to serve.
Recipe continues after advertising
Advertisement
- Recipe from October 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 559 kcals
- Fat
- 52g (14.7g saturated)
- Protein
- 15g
- Carbohydrates
- 9.5g (7.3g sugar)
- Salt
- 2.2g
delicious. tips
Note: this recipe contains raw egg. For a vegetarian version, substitute the Roquefort for a vegetarian blue cheese such as Beenleigh Blue or vegetarian stilton.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Goat's cheese recipes
Jerusalem artichoke, pear, brazil nut and goat’s cheese salad
Nutty roast jerusalem artichokes go beautifully with the sweetness of...
-
Easy
Save recipe
October seasonal recipes
Fig, pear and goat’s cheese salad
This salad recipe includes walnuts, which are rich in omega-3...
-
Easy
Save recipe
Venison recipes
Smoked venison salad with pears, walnuts and blue cheese
Shortcut ingredients make quick work of this tasty winter salad...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter