Pear Chicory and Roquefort Salad Recipe

Pear Chicory and Roquefort Salad is a fabulous light side dish that you can serve with lunch or dinners. This refreshing salad merges creamy Roquefort with crunchy, bitter leaves. It is best prepared wipe ripped pears, providing you with original taste and flavor.

Pear Chicory and Roquefort Salad is finest option for the people with busy schedule as it takes hardly takes 5 to 10 minutes to make.

Preparation time: 15 minutes
Soaking time: 10 minutes
Serving size: 04
Utensils needed: serving platter, knife, and bowl


– 2 to 3 heads red and white chicory – separated into leaves
– 1 large ripe pear – peeled and thinly sliced
– 125g (about 4oz) Roquefort cheese – crumbled
– Juice of one large fresh lemon
– 2 to 3 tablespoon walnut oil
– Freshly ground black pepper


  • 1

    Take 2 to 3 heads of red and white chicory and wash them properly. Drain them and separate their leaves.  Now, place the separated chicory leaves in a large bowl and pour in iced water until the leaves are covered. Let them soak in the cold water for around 10 minutes.

    Note: You can soak the chicory leave 10 minutes ahead of making the salad in order to save your time.

  • 2

    For the meantime, take a large fresh lemon and cut it into equal half. Remove the seeds and squeeze the lemon juice thoroughly. Set the lemon juice aside. Wash one fresh pear, peel it and cut it into fine slices. Set them aside as well. Now, crumble the Roquefort cheese and set them along the other slices.

  • 3

    Get back to the soaked chicory leaves and drain them thoroughly until dry.

  • 4

    Pick a large serving plate and nicely arrange the chicory leaves onto it, with the inner curved sides facing vertically.

  • 5

    Place the pear slices over the chicory leaves.

  • 6

    Now, evenly hand out the crumbled Roquefort cheese in and amongst the arranged pear slices and chicory leaves.

  • 7

    Drizzle the previously squeezed lemon juice all over the salad and trickle over the walnut oil.

  • 8

    Finally, sprinkle a pinch of freshly ground black pepper and serve immediately.

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