Chicory, walnut, pear and roquefort salad - Raymond Blanc OBE
This is an easy but tasty recipe for a delicious autumn salad featuring chicory, walnut, pear and roquefort blue chees
Ingredients
- 50g Roquefort cheese, room temperature
- 20g Water, tepid
- 15ml / 1 tbsp White wine vinegar
- 30ml / 2 tbsp Olive oil, extra virgin
- 1 pinch Pepper, black, freshly ground
- 800g / 4 Chicory, white and purple, small, washed and, quartered lengthways
- 100g Walnuts, roughly chopped
- 250g / 1 medium Conference Pear, ripe but firm, cored, halved, finely sliced
- 60g / 1 stick Celery, finely sliced
- 80g Roquefort, cold and crumbled
- 10g / 2 tsp Chives, finely chopped
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