Chicory salad with pears, walnuts and blue cheese

2 pears (red Williams)

2 heads of chicory

150g (5oz) dolcelatte or gorgonzola dolce

50g (2oz) toasted walnut halves, roughly chopped

For the dressing

2tbsp white wine vinegar

1tsp runny honey

1tsp Dijon mustard

6tbsp walnut oil

A fruit and nut filled side salad

In short	Serves: 4 people Course: Salad
Nutrition (per portion)	423 calories 38g fat (12g saturates)

Method

1 Peel, core and quarter the pears. Cut them into 2cm (3/4 in) thick wedges.

2 Whisk the dressing ingredients together and season with salt and freshly ground black pepper.

3 Trim the base of the chicory and separate into leaves. Plunge into ice cold water for 5 minutesto make the leaves nice and crunchy. Drain well and pat dry with kitchen paper. Toss the leaves in the dressing (reserve a little for serving), then arrange on a platter with the pears.

4 Chop the dolcelatte or gorgonzola into pieces and scatter around with the walnuts. Drizzle with a little more dressing and serve immediately.