Roquefort salad with pears, chicory and walnut oil

Preparation time

less than 30 mins

Cooking time

no cooking required

Serves

Serves 2, or 4 as a starter

Dietary

Vegetarian

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

By Simon Hopkinson

From The Good Cook

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 Roquefortcheese, crumbled
squeeze lemon juice
2-3 tbsp walnut oil
freshly ground black pepper

Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.
Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.
Trickle over the walnut oil and grind over a little freshly ground black pepper.