Put together this colourful pear, chicory and blue cheese salad, then check out our winter Waldorf salad, winter vegetable salad with blue cheese, wedge salad with blue cheese dressing and winter greens salad. We’ve also got plenty more pear recipes, chicory recipes and blue cheese recipes to try.
Ingredients
- red onion ½, thinly sliced
- red wine vinegar 4 tbsp
- Dijon mustard 1 tbsp
- extra-virgin olive oil 3 tbsp
- pears 2, quartered, cored and thinly sliced
- red chicory 3, leaves separated and any large ones halved
- flat-leaf parsley a small bunch, leaves picked and torn
- walnuts 50g, toasted and roughly chopped
- dolcelatte or any other blue cheese 100g, torn into pieces
Method
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Step 1
Put the red onion in a heatproof bowl and pour over enough just-boiled water to cover. Leave for 5 minutes, then drain well. Return to the bowl with a good pinch of salt and 1 tbsp of vinegar.
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Step 2
In another bowl, whisk the mustard, oil, remaining vinegar and a little seasoning together.
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Step 3
Add the pears, chicory and three-quarters of the parsley leaves, and toss gently until everything is coated in the dressing. Divide between four plates and top with some of the walnuts, the pickled onions, cheese and the remaining parsley leaves.
Nutritional Information
- Kcals 341
- Fat 27.2g
- Saturates 7.9g
- Carbs 13.3g
- Sugars 10.4g
- Fibre 4.9g
- Protein 8.3g
- Salt 1g
