Place in a large salad bowl, cover with paper toweling, and refrigerate.
Equipment you will use
Bowl
3
Peel the pear and cut into -inch cubes.
Ingredients you will need
Pear
4
Place the cubes in a small bowl and toss with the lemon juice. Set aside.
Ingredients you will need
Lemon Juice
Equipment you will use
Bowl
5
In a small skillet over medium heat, cook the bacon until crisp and golden, about 5 minutes.
Ingredients you will need
Bacon
Equipment you will use
Frying Pan
6
Drain the bacon on paper toweling. Discard the bacon fat and wipe off the skillet.
Ingredients you will need
Bacon
Equipment you will use
Frying Pan
7
Add the walnuts to the skillet and toast over low heat, stirring often, just until they begin to give off their oil, about 2 minutes.
Ingredients you will need
Walnuts
Toast
Cooking Oil
Equipment you will use
Frying Pan
8
Remove from the heat and set aside.
9
Prepare the dressing: In a small bowl, whisk the salt, vinegar, and mustard with the pepper. Gradually add the oil and whisk until emulsified. Set aside.
Ingredients you will need
Mustard
Vinegar
Pepper
Salt
Cooking Oil
Equipment you will use
Whisk
Bowl
10
Pour the dressing over the chicory and toss to coat. Divide the salad among 4 plates and sprinkle with the bacon, pear, walnuts, and Roquefort cheese.