Name: Chicory, walnut and Roquefort salad
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: French
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; 100g Roquefort; 2 tbsp white wine vinegar; 4 tbsp extra-virgin olive oil

Chicory, walnut and Roquefort salad

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Raymond Blanc

Serves 8 | prep 25 mins | total time 25 mins

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.
Tip
Keep the cheese for the salad nice and chilled, so it crumbles easily.

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