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Chicory, pear and celery salad (V)


A good accompaniment to any dishes with blue cheese. Also tasty alone as a light lunch, especially with a few chunks of blue cheese crumbled in.


Serves 4 as a sidedish or light lunch


For the salad

2 heads of chicory

2 ripe pears

2 sticks of celery

a handful of walnuts, crumbled


For the dressing

2 tbsp olive oil

Juice of half a lemon

1 tsp runny honey

1 tsp grainy mustard


Strip the outer leaves from the chicory and reserve 8 nice-looking whole, large leaves. Dice the inner leaves.


De-string and dice the celery, add to the chicory. Peel, core and dice the pears, pour the lemon juice over them, strain, then add to the chicory along with the walnuts.


Mix all the ingredients for the dressing together (using the lemon juice from the pears) and season. Pour over the diced vegetables, toss gently and spoon the mixture into the whole chicory leaves to serve.

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