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Roquefort salad with pears, chicory and walnut oil

Roquefort salad with pears, chicory and walnut oil

Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves.


Preparation 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.

Less than 30 mins preparation time

No cooking required cooking time

Serves 2, or 4 as a starter

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