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Chicory, walnut and Roquefort salad
Serves 8 | prep 25 mins | total time
Chicory, walnut and Roquefort salad
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Serves 8 | prep 25 mins | total time
Rate
Nutritional information (per serving)
Calories
358Kcal
Fat
33gr
Saturates
9gr
Carbs
4gr
Sugars
4gr
Fibre
2.5gr
Protein
10gr
Salt
1.3gr
Ingredients
- 8 chicory, quartered lengthways
- 200g walnuts, roughly chopped
- 2 ripe-but-firm pears, halved, cored and finely sliced
- 2 sticks celery, finely sliced
- 150g cold Roquefort, crumbled
- 1 rounded tbsp finely chopped chives
- balsamic vinegar, to drizzle
For the dressing:
- 100g Roquefort
- 2 tbsp white wine vinegar
- 4 tbsp extra-virgin olive oil
Step by step
Get ahead
Make the dressing a few hours ahead.
For the dressing, in a large bowl, use a spatula to cream the 100g Roquefort to a smooth paste. Add the vinegar and 3 tablespoons warm water; whisk until smooth. Gradually whisk in the olive oil little by little; season to taste with freshly ground black pepper.
Toss the chicory, walnuts, pear, celery and two thirds of the crumbled cheese into the dressing. Arrange on two serving plates, crumble over the remaining cheese, sprinkle over the chives and drizzle with balsamic vinegar.
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Tip
Keep the cheese for the salad nice and chilled, so it crumbles easily.