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Light and delicate, served as the ideal side for a fish dish or as a meal on its own.


Cream the Roquefort cheese in a small bowl with a spoon.

  1. Add the soured cream and stir until mixed well.
  2. Slowly whisk in the olive oil and white wine vinegar and season with the freshly ground black pepper.
  3. For the salad, place the chicory, walnuts, pear, celery and two-thirds of the Roquefort in a large bowl and toss with the Roquefort dressing.
  4. Arrange the salad on a serving dish, crumble over the remaining Roquefort and sprinkle over the chopped chives.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne