Pear, Chicory & Blue Cheese Salad
This elegant salad brings together the bitter crunch of chicory, the sweetness of ripe pears, and the creamy tang of blue cheese. Tossed with a zesty walnut oil dressing and finished with crunchy walnuts, this dish is a delightful combination of flavors and textures. Perfect for a light lunch or as a refreshing side dish, this chicory and pear salad is sure to impress with its sophisticated simplicity.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 284 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.51 milligram of sodium
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