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Chicory, fennel, pear & blue cheese salad

Chicory, fennel, pear & blue cheese salad

This is a classic combo – with good reason. It delivers crunch, sweetness and salty creaminess from the blue cheese, all wrapped up in a gentle, mustardy dressing.

Recipe by Lucas Hollweg

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

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  • 150ml extra virgin olive oil, plus 2 tbsp
  • 2 slice/s sourdough bread, cut into 1cm cubes
  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • ½ tsp fine sea salt
  • 2 red chicory, trimmed and separated into leaves
  • 1 fennel bulb, trimmed and thinly sliced lengthways
  • 2 firm pears, halved, cored and sliced lengthways
  • 80g creamy blue cheese (such as Gorgonzola dolce or Saint Agur), broken into chunks
  • 50g watercress


  1. Heat 2 tbsp oil in a frying pan, add the bread and toss over the heat for 2-3 minutes until crisp and golden; set the croutons aside on a plate.

  2. In a small bowl, mix the mustard, vinegar and salt, then gradually whisk in the oil to make a thick dressing. Put the chicory, fennel and pears in a large bowl with ¾ of the dressing, ½ of the croutons and ½ of the blue cheese; quickly mix through the watercress. Season and add the remaining dressing, then divide among 4 plates. Scatter with the remaining blue cheese and croutons to serve.

And to drink...

Audrey Wilkinson Winemakers’ Selection Chardonnay, Australia

Peach and pear run through this Chardonnay, mimicking the ł avours in the salad.


Typical values per serving when made using specific products in recipe


2,550kJ/ 616kcals



Saturated Fat












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