Chicory Tart Recipe, Pear Salad & Blue Cheese - Great British Chefs

Ingredients

• 4 white chicory, thinly sliced
• 200g of puff pastry, ready roll
• 4 shallots, finely sliced
• 100ml of white wine vinegar
• 4 juniper berries, crushed
• 20ml of olive oil
• 50g of butter
• 75g of caster sugar
• salt
• 200g of blue cheese, cut into bite-sized pieces
• plain flour for dusting
• 1 egg, beaten
• 1 handful of Panko breadcrumbs (1)
• vegetable oil, for deep frying
• 1 garlic clove, puréed
• 1 tbsp of English mustard
• 1 lemon, juice only
• 2 tsp cider vinegar
• 150ml of rapeseed oil
• 150ml of walnut oil
• black pepper, freshly ground
• 2 pears, peeled, core removed and chopped into small pieces
• 100g of mixed salad leaves
• 6 pickled walnuts, roughly chopped