Pear, chicory & blue cheese salad

• small heads chicory↗4

  (we used a mix of red and pale green)

• ripe but firm pears↗2

  quartered and cored

• juice 1 lemon
• handful flat-leaf parsley↗

  chopped

• walnut halves↗50g g
• walnut oil↗2 tbsp tbsp
• blue cheese↗100g g

  (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

Step-by-step instructions

1. 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. 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.