This quickly made dish has been on our menu since the beginning. We like to use Cashel Blue cheese because it is creamy and not too blue, but you could substitute any blue cheese you fancy. Serve this with some good bread.
Ingredients
- 300 g chicory
- 100 g cashel blue cheese
- 2 tsp sherry vinegar dressing
- 10 g fresh chives, cut into ICM pieces
- 1 ripe but firm pear
- 40 g skinned roasted hazelnuts
- black pepper
How to Make It
- Cut off the root end of the chicory and separate the leaves, keeping them whole.
- Remove any skin from the cheese, then cut into small cubes.
- Place the chicory leaves in a mixing bowl and toss with the dressing, chives and cheese. Season with black pepper. Transfer to a shallow serving bowl.
- Cut the pear into quarters and remove the core. Cut into thin slices and scatter over the salad.
- Crush the nuts in a clean tea towel using a rolling pin. Sprinkle over the salad and serve.
