2 heads chicory (French or Belgian endive (Witloof chicory)
2 heads Little Gem lettuce, shredded
1 large ripe pear
60 g (2 oz) blue Stilton, grated
walnut halves, to garnish
2 heads Little Gem lettuce, shredded
1 large ripe pear
60 g (2 oz) blue Stilton, grated
walnut halves, to garnish
for the walnut dressing
60 g (2 oz) 1/3 cup walnut pieces
4 tablespoons sunflower oil
2 tablespoons lemon juice
2 tablespoons apple juice
4 tablespoons sunflower oil
2 tablespoons lemon juice
2 tablespoons apple juice
method
1. Chop chicory and put into a bowl with the shredded lettuce.
2. Peel and quarter pear, remove core, then cut into small slices. Add to bowl with cheese.
3. To make the dressing, put ingredients into a blender and work until smooth. Pour over salad and toss together.
4. Divide between 4 plates, and serve garnished with walnuts.
2. Peel and quarter pear, remove core, then cut into small slices. Add to bowl with cheese.
3. To make the dressing, put ingredients into a blender and work until smooth. Pour over salad and toss together.
4. Divide between 4 plates, and serve garnished with walnuts.
serving amount
serves 4.
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