Chicory Salad with Roquefort and Walnut

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 2 heads of chicory into bite-sized pieces and put them in a bowl. Core 1 pear and cut into thin wedges.

2. 2

   For the dressing, whisk 1 tsp Dijon mustard, 1 tbsp white wine vinegar and 1 tbsp walnut oil with salt and pepper.

3. 3

   Toss the chicory and pear with the dressing and arrange on two plates.

4. 4

   Crumble 60 g Roquefort over the top and sprinkle with 30 g chopped walnuts.