Roquefort Salad with Pears, Chicory and Walnut Oil

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2-3 heads red and white chicory
• 1 large ripe pear
• 125g/4oz Roquefort
• squeeze lemon juice
• 2-3 tbsp walnut oil
• freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Trim the base from the chicory heads, separate the leaves, rinse them in cold water and dry them well in a salad spinner or with a clean towel.

2. Cut the pear in half, remove the core and slice it thinly. Toss the slices with a squeeze of lemon juice to keep them from browning.

3. Crumble the Roquefort into small pieces with your fingers, leaving a few larger chunks for texture.

4. Whisk the walnut oil with a little more lemon juice and freshly ground black pepper in a small bowl. Taste and adjust the seasoning.

5. Arrange the chicory leaves on serving plates, then scatter the pear slices and crumbled Roquefort over the top.

6. Spoon the dressing over the salad just before serving so the leaves stay crisp.