Chicory salad with pears, walnuts and blue cheese

Serves: 4

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• 2  pears (red Williams)
• 2 head(s) chicory
• 150 gram(s) dolcelatte or gorgonzola dolce
• 50 gram(s) toasted walnut halves, roughly chopped
• For the dressing
• 2 tablespoon(s) white wine vinegar
• 1 teaspoon(s) runny honey
• 1 teaspoon(s) Dijon mustard
• 6 tablespoon(s) walnut oil

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.

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