Chicory, fennel, pear & blue cheese salad

Name: Chicory, fennel, pear & blue cheese salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 150 ml 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; 80 g creamy blue cheese (such as Gorgonzola dolce or Saint Agur), broken into chunks; 50 g watercress

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

0 out of 5 stars(0) Rate this recipe

Serves4
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

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

Method

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.
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.