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

Nutrition per serving

  • kcal 284
  • fat 23g
  • saturates 7g
  • carbs 10g
  • sugars 9g
  • fibre 3g
  • protein 9g
  • salt 0.51g


  • 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


  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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