Roquefort salad with pears, chicory and walnut oil #decorating cakes #Holiday_snacks #Meals_with_vegetables #Recipe_for_weight_loss #Smoothies and rapid BBQ biscuits + home FOOD Recipes salad sauce By THE LIFESTYLE 0 Komen Roquefort salad with pears, chicory and walnut oil Preparation time less than 30 mins Cooking time no cooking required Serves Serves 2, or 4 as a starter Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves. Ingredients 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes 1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort cheese, crumbled squeeze lemon juice 2-3 tbsp walnut oil freshly ground black pepper Method Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Share this post Subscribe to the latest article updates via email:
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