Chicory, pear and roquefort salad

Chicory, pear and roquefort salad

Be the 1st to save!

Be the first to make this!

This simple but elegant salad is a mixture of fruit, blue cheese, fresh nuts and bitter greens.

Pat Alburey

Serves: 4 

  • 12 shelled walnut halves
  • 3 heads chicory
  • 2 pears
  • 100 g Roquefort cheese (or other blue cheese)
  • To garnish: a small bunch of chervil or 4 sprigs tarragon, optional
  • For the dressing
  • 3 teaspoons wine vinegar
  • Salt
  • 1½ tablespoons virgin olive oil
  • 2 tablespoons walnut oil

Preparation:15min  ›  Ready in:15min 

  1. Roughly chop the walnuts and put aside.
  2. Rinse, dry and separate the chicory leaves and arrange in a serving bowl. Quarter and core the pears. Cut each quarter into three slices and arrange decoratively over the chicory.
  3. Crumble the cheese and scatter it, along with the walnuts, over the pears. Strip off the chervil or tarragon leaves, if using; put aside.
  4. To make the dressing, put the vinegar into a bowl, add salt and both oils and whisk, then pour over the salad. Scatter with the chervil or tarragon, if using.


good source of vitamin B group.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate