Chicory, walnut and roquefort salad

Zutaten

• 1 firm, ripe pear or apple
• 6 chicory bulbs (red and/or white), roughly chopped
• 1 celery stick, finely sliced
• 100 g walnuts, roughly chopped
• 80 g roquefort cheese, chilled
• 1⁄3 x 20g pack chives, finely chopped
• 75 g roquefort cheese, at room temperature
• 1 1/2 tbsp white wine vinegar
• 3 tbsp extra virgin olive oil

Zubereitung

1. 1

   For the dressing, in a large bowl and using a spatula, cream the room temperature roquefort cheese to a smooth paste. Add 30ml of warm water and the white wine vinegar, then whisk until smooth. Gradually whisk in the olive oil until emulsified and season to taste with black pepper.

2. 2

   Halve, core and finely slice the pear or apple. Place in a salad bowl with the chicory, celery and walnuts. Crumble in two-thirds of the chilled roquefort, add the dressing and toss gently to coat. Crumble the remaining roquefort over the salad and sprinkle with chopped chives and extra black pepper to serve.