Pear, Chicory and Blue Cheese Salad with Walnuts & a Honey & Truffle Oil Dressing
Prep: 25 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 4 people
Chicory (also known as endive) is just coming in to the British season and this recipe with blue cheese and pear is a winning combination. We’ve added Black Truffle Oil for an opulent twist to your winter salad.
Ingredients
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For the dressing:
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100ml Belazu Black Truffle Extra Virgin Olive Oil
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30ml Belazu Cabernet Sauvignon Vinegar
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15ml runny honey
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Pinch of salt
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For the salad:
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3 pears (cored and quartered)
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2 chicory heads (a mix of red and white)
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Pepe Extra Virgin Olive Oil or butter for frying
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100g toasted walnuts
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2 sprigs flat leaf parsley
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200g blue cheese
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Salt and pepper
Method
- Step 0: To make the dressing, combine all the ingredients in a bowl and whisk until well combined.
- Step 1: Cut the chicory heads in half and season with salt. Place a frying pan on a medium to high temperature and add a small amount of oil or butter to the pan. Arrange the chicory cut-side down in the pan to caramalise without cooking too much. Once the chicory is golden in colour remove from the pan.
- Step 2: Slice the pears lengthways into long pieces but, don’t worry if they’re different sizes, it will add contrast to the dish. Place in a large bowl that’s big enough to mix everything together.
- Step 3: Separate the chicory leaves from the core. Roughly chop the larger leaves and keep the smaller ones whole. To reduce waste, finely chop the cores too, although they can be a little more bitter. Add the chicory to the bowl and roughly tear the parsley leaves in. Add the dressing and a few pinches of salt and ground black pepper. Gently toss the ingredients together.
- Step 4: Divide the mixture between four plates, evenly spreading the pears and chicory between portions. Crumble the blue cheese over the top and then break up the walnuts and scatter over the top.
