Roquefort salad with pears, chicory and walnut oil


  • 2-3 heads 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


  1. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.
  2. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.
  3. Trickle over the walnut oil and grind over a little freshly ground black pepper.
Vicky Skingley