• 4servings
  • 284calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 small heads chicory (we used a mix of red and pale green)

  2. 2 ripe but firm pears , quartered and cored

  3. juice 1 lemon

  4. handful flat-leaf parsley , chopped

  5. 50g walnut halves

  6. 2 tbsp walnut oil

  7. 100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

Instructions Jump to Ingredients ↑

  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.

  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.


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