Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves.
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 cheese, crumbled
squeeze lemon juice
2-3 tbsp walnut oil
freshly ground black pepper
Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.
Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.
Trickle over the walnut oil and grind over a little freshly ground black pepper.
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