Pear, Gorgonzola & red chicory salad

Name: Pear, Gorgonzola & red chicory salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 100 ml extra virgin olive oil; 25 ml white wine vinegar; ½ tsp Dijon mustard; 2 ripe pears; 1 lemon, juice; 4 small red chicory; 25 g pack flat leaf parsley, roughly chopped; 125 g Gorgonzola, sliced

Angela Hartnett says, "We always have salad with our Christmas lunch. This one brings a nice refreshing crunch plus a pleasing splash of colour to the celebratory plate."

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Gluten free

Serves8
CourseSide
Prepare20 mins
Cook-
Total time20 mins

Ingredients

100ml extra virgin olive oil
25ml white wine vinegar
½ tsp Dijon mustard
2 ripe pears
½ x 1 lemon, juice
4 small red chicory
½ x 25g pack flat leaf parsley, roughly chopped
125g Gorgonzola, sliced

Method

For the dressing, in a small bowl whisk together the olive oil, vinegar and mustard; season and set aside.
Core each pear and cut lengthways into 8 wedges, then mix in a bowl with the lemon juice to prevent browning. Trim the root from the base of each chicory, then cut lengthways into 8 wedges. In a large bowl, gently toss together the chicory, pears and parsley with the vinaigrette; season, arrange on a platter and tumble over the Gorgonzola.

Nutritional

Typical values per serving when made using specific products in recipe

Energy	831kJ/ 201kcals
Fat	17g
Saturated Fat	4.8g
Carbohydrates	6.3g
Sugars	5g
Fibre	2.3g
Protein	3.9g
Salt	0.5g

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Pear, Gorgonzola & red chicory salad

Ingredients

Method

Nutritional

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