Grilling adds a lovely smoky flavour to the chicory in a nutritious salad that includes the classic British duo of Stilton and heart-healthy walnuts
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4 small or 2 large chicory heads, halved lengthways and cores removed
Vegetable oil for brushing
1 large Conference or Williams pear, peeled, cored and sliced
2 tablespoons walnut oil
Salt and black pepper
100g (3½ oz) Stilton cheese, finely crumbled
25g (1oz) walnut halves, lightly toasted
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Method Prep:5min › Cook:13min › Ready in:18min
Heat the grill to very hot. Brush the chicory lightly with vegetable oil and place on the grill rack, cut side up. Grill as near to the heat as possible for 2-3 minutes for smaller heads (or 3-4 minutes for larger heads) until beginning to soften and char. Turn, then brush lightly with oil and continue to cook for 2-3 minutes (or 3-4 minutes) until softened and lightly charred.
Turn the chicory over again to cut side up. Lay the pear slices on the chicory, brush lightly with walnut oil, sprinkle with salt and pepper and return to the grill for 4-5 minutes to warm the pears.
Transfer to warmed plates, sprinkle with the Stilton and toasted walnuts and drizzle over the remaining walnut oil. Serve at once.