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.
2 ripe pears
black pepper and salt
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.