Roquefort salad with pears, chicory and walnut oil

1. 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. 2

   Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.

3. 3

   Trickle over the walnut oil and grind over a little freshly ground black pepper.

1 serving ≈ 175 g

Nutrition values are estimates. - means data is unavailable.