Endive, Pear and Roquefort Salad
My adaption of a favourite I enjoyed at the Coal Shed in Brighton
2 endive, (chicory)
salt and freshly ground black pepper
100 g roquefort cheese
1 large ripe pear, peeled, quartered and cored
30 g roasted walnuts, roughly chopped
1 T olive oil
1 t honey
Cut off the core end of the endive and separate the leaves.
Discard the outer yellowy-green leaves ‚Äì you should end up with 8‚Äì10 leaves per person.
Arrange the leaves on 2 salad plates.
Crumble the Roquefort over.
Slice the pear quarters thinly and divide between the plates, then scatter on the walnuts.
Stir the olive oil and honey together and drizzle over.