Gwen Baker UK SAP HCM Consultant
Food
Endive, Pear and Roquefort Salad

My adaption of a favourite I enjoyed at the Coal Shed in Brighton

Cuisine:

Course:

Category

Source:

Servings:

British

Salad

Vegetarian

Gwen Baker

2

Ingredients:

Instructions:

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 – you should end up with 8–10 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.