Pear, Gorgonzola & red chicory salad
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."
- Prepare20 mins
- Total time20 mins
- 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
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.
Typical values per serving when made using specific products in recipe