Blue Cheese Walnut And Chicory Salad Recipes

PEAR, CHICORY & BLUE CHEESE SALAD

Pear, chicory & blue cheese salad image

Creamy blue cheese, ripe pears and walnuts make a winning combination in this elegant salad

Provided by Good Food team

Time 15m

Number Of Ingredients 7

Ingredients

4 small heads chicory (we used a mix of red and pale green)
2 ripe but firm pears , quartered and cored
juice 1 lemon
handful flat-leaf parsley , chopped
50g walnut halves
2 tbsp walnut oil
100g blue cheese (Stichelton, Stilton or Barkham Blue all work well) or vegetarian alternative

Steps:

Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.
Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.

Nutrition Facts : Calories 284 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.51 milligram of sodium

CHICORY SALAD WITH BLUE CHEESE DRESSING

Chicory salad with blue cheese dressing image

The chicory gives a bitter contrast to the richness of the cheese in this sophisticated salad recipe

Provided by John Torode

Categories Dinner, Side dish

Time 15m

Number Of Ingredients 7

Ingredients

4 heads of chicory (it's nice to have a mix of 2 red and 2 white)
4 tbsp olive oil
200g blue cheese (stilton or similar)
2 tbsp white wine vinegar
75ml double cream
juice ½ lemon
4 tbsp crème fraîche

Steps:

Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.
Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.

Nutrition Facts : Calories 219 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.79 milligram of sodium

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