A pale and pretty salad with a great balance of flavours.
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25 g (1 oz) walnut halves
3 heads chicory, or 1 large head radicchio
80 g (3 oz) Roquefort cheese
For the dressing
1 teaspoon clear honey
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar or cider vinegar
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Method Prep:15min › Cook:2min › Ready in:17min
In a heavy-based frying pan, dry-fry the walnuts for 1-2 minutes until they brown slightly. Be careful not to over-brown them or they will taste bitter. Tip the toasted nuts into a small dish and set aside to cool.
Core and dice the pears and place them in a salad bowl. Discard the outer leaves of the chicory or radicchio, then toss the remaining leaves in the salad bowl with the pears. Roughly chop the toasted walnuts and set them aside.
To make the dressing, combine the honey, mustard and vinegar in a small bowl, then pour it over the pears and leaves and toss to coat.
Use your fingers to crumble the cheese over the salad, then sprinkle it with the chopped walnuts and serve.