Pear, chicory & blue cheese salad

Name: Pear, chicory & blue cheese salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 4 small heads chicory (we used a mix of red and pale green); 2 ripe but firm pears, quartered and cored; 1 juice lemon; 1 handful flat-leaf parsley, chopped; 50 grams walnut halves; 2 Tbsps walnut oil; 100 grams blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

The recipe Pear, chicory & blue cheese salad can be made in about 15 minutes. This recipe serves 4. One portion of this dish contains about 8g of protein, 22g of fat, and a total of 283 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a rather inexpensive side dish. Head to the store and pick up cheese, flat-leaf parsley, juice of lemon, and a few other things to make it today. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Users who liked this recipe also liked Pear and Blue Cheese Salad, Pear & Blue Cheese Salad, and Pear and Blue Cheese Salad.

Instructions

Discard the outer leaves from the chicory and slice in half lengthways.

Ingredients you will need

Endive

Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl.

Ingredients you will need

Base

Equipment you will use

Bowl

Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring.

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Lemon Juice

Pear

Add to the bowl with the parsley and walnut halves.

Ingredients you will need

Walnut Halves

Parsley

Equipment you will use

Bowl

Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese.

Ingredients you will need

Lemon Juice

Walnut Oil

Seasoning

Cheese

Equipment you will use

Bowl

Serve immediately.

Equipment

Bowl

Ingredients

Servings:

4small heads

chicory (we used a mix of red and pale green)2

ripe but firm pears, quartered and cored 1

juice lemon 1handful

flat-leaf parsley, chopped 50grams

walnut halves 2Tbsps

walnut oil 100grams

blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is 7Cellars Elway's Reserve Chardonnay. It has 4.9 out of 5 stars and a bottle costs about 28 dollars.