Roquefort salad with pears, chicory and walnut oil

Fruit and vegetables

2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes
1 large ripe pear, peeled, thinly sliced
squeeze lemon juice

Cooking ingredients

2-3 tbsp walnut oil
freshly ground black pepper

Dairy, eggs and chilled

125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled

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