Name: Pear, chicory and blue cheese salad
Total time: 20 min
Yield: Serves 4
Ingredients: ½ red onion thinly sliced; 4 tbsp red wine vinegar; 1 tbsp Dijon mustard; 3 tbsp extra-virgin olive oil; 2 pears quartered, cored and thinly sliced; 3 red chicory leaves separated and any large ones halved; a small bunch flat-leaf parsley leaves picked and torn; 50g walnuts toasted and roughly chopped; or any other blue cheese 100g dolcelatte torn into pieces

A colourful salad of blue cheese, chicory, red onion and pear, with wooden serving spoons to one side

½ red onion
thinly sliced
4 tbsp red wine vinegar
1 tbsp Dijon mustard
3 tbsp extra-virgin olive oil
2 pears
quartered, cored and thinly sliced
3 red chicory
leaves separated and any large ones halved
a small bunch flat-leaf parsley
leaves picked and torn
50g walnuts
toasted and roughly chopped
or any other blue cheese 100g dolcelatte
torn into pieces

Method

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.
step 2
In another bowl, whisk the mustard, oil, remaining vinegar and a little seasoning together.
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.