We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
Chicory, walnut and Roquefort salad
Serves: 8
Prep time: 25 minsTotal time: 
Recipe photograph by Jan Baldwin
Chicory, walnut and Roquefort salad
Serves: 8
Prep time: 25 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
358Kcal
Fat
33gr
Saturates
9gr
Carbs
4gr
Sugars
4gr
Fibre
2.5gr
Protein
10gr
Salt
1.3gr
Raymond Blanc
A self-taught chef from the Franche-Comté region of France, Raymond Blanc OBE is chef-patron of the world-famous Le Manoir aux Quat’Saisons in Oxfordshire, which has held two Michelin stars since 1985.
Raymond Blanc
A self-taught chef from the Franche-Comté region of France, Raymond Blanc OBE is chef-patron of the world-famous Le Manoir aux Quat’Saisons in Oxfordshire, which has held two Michelin stars since 1985.
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.