´óÏó´«Ã½

Roquefort salad with pears, chicory and walnut oil

Loading
Roquefort salad with pears, chicory and walnut oil

Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves.

Ingredients

  • 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
  • 1 large ripe pear, peeled, thinly sliced
  • 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled
  • squeeze lemon juice
  • 2-3 tbsp walnut oil
  • freshly ground black pepper