Name: Pear, chicory & blue cheese salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: British
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

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Pear, chicory & blue cheese salad

Pear, chicory & blue cheese salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

A star rating of 5 out of 5.4 ratingsRate

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

Vegetarian

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A star rating of 4.8 out of 5.27 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal284
fat23g
saturates7g
carbs10g
sugars9g
fibre3g
protein9g
salt0.51g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, October 2010

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A star rating of 5 out of 5.4 ratings

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