Friday, 25 November 2011

Pear, Walnut, Escarole and Roquefort Salad

The French classic combination of pear and walnuts with blue cheese is well loved.  The addition of escarole adds a slightly bitter contrast that marries perfectly with the blue cheese and sweet pears. Chicory can be substituted for the escarole. 

Serves 4


1 escarola
2 ripe pears
120g roquefort
50g walnuts
olive oil
black pepper and salt
chopped chives
1 small onion

How to go about it

Wash and drain escarole (use only centre), dry with a tea towel if necessary.  Wash and slice pears, throw away the core.  Finely slice onion and chop chives.  Arrange escarole on plates and put onions, pears and walnuts on top.  Crumb Roquefort over salad.  Drizzle over oil and balsamic, sprinkle on chives, salt and a good grinding of black pepper.

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