Chicory, Pear, Stilton and Pecan Salad
Serves: 4 as a starter or 2 for lunch
Prep time: 20 mins
Cook time: 5 mins
Christmas can be super indulgent, but food doesn’t have to always be so heavy and rich. This is a delicious salad recipe, which goes wonderfully alongside boxing day leftovers. Chicory (or endive) is a beautiful leaf, mostly grown in Holland, but it is now available in the UK. It is a little bitter in flavour but is balanced so well with the sweet crisp pear, creamy gorgonzola and earthy crunchy pecan, rounded off with a white balsamic dressing.
Chefs Tip
This salad can also be served as a canapé. Because if its shape, chicory is a great natural little bowl for the pear, gorgonzola and pecan mix. Simply pile into each leaf of the chicory and place elegantly on a board for your guests.
Ingredients
50g pecans
1 blush pears
2 chicory heads
50g Stilton (or gorgonzola)
½ a lemon
1 tsp chopped chives
Dressing
1 tbsp white balsamic vinegar
40ml olive oil
½ lemon, juice
½ tsp mustard
½ tsp honey
Salt and pepper
Method