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Pear, chicory & blue cheese salad

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

  • Prep: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 284
  • Carbohydrates 10
  • Saturated Fat 7
  • Sugar 9
  • Protein 9
  • Fat 23
  • Fibre 3
  • Salt 0.51

Nutrition per serving

  • Calories 284
  • Carbohydrates 10
  • Saturated Fat 7
  • Sugar 9
  • Protein 9
  • Fat 23
  • Fibre 3
  • Salt 0.51

Ingredients

  • 4 small heads chicory (we used a mix of red and pale green)
  • 2 ripe but firm pears, quartered and cored
  • juice 1 lemon
  • handful flat-leaf parsley, chopped
  • 50g walnut halves
  • 2 tbsp walnut oil
  • 100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

Method

  1. Discard 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.

  2. Make 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.

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