Roquefort salad with pears, chicory and walnut oil


  • 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 (or similar blue raw milk sheep’s cheese), crumbled
  • squeeze lemon juice
  • 2-3 tbsp walnut oil
  • freshly ground black pepper

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