Overview

Incredibly simple, delicous, quick balanced salad.

Again from The Good Cook.

Ingredients

  • 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
  • 1 large ripe pear, peeled, thinly sliced
  • 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled
  • squeeze lemon juice
  • 2-3 tbsp walnut oil
  • freshly ground black pepper

Method

  1. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.

  2. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.

  3. Trickle over the walnut oil and grind over a little freshly ground black pepper.

Notes

It has a different consistency but this would probably be delicious with Perl Las, and many other local cheeses.

The pear already adds sweetness, but some honey, or possibly even chili honey would probably also work.

References