Salad with Roquefort, Pears, Chicory and Walnut Oil
4 servings
10 minutes
Salad with Roquefort, pears, chicory, and walnut oil is an exquisite dish that reflects the gastronomic richness of Yugoslav cuisine. It combines the bitterness of chicory, the sweetness of ripe pears, and the rich flavor of the legendary French cheese Roquefort. Dressed with walnut oil, the salad acquires a subtle nutty aroma that perfectly complements its flavor palette. The combination of freshness and richness makes this salad a great option for a light dinner or an elegant appetizer. It pairs well with white wine or champagne and can adorn any festive table.
1
Separate the chicory into individual leaves and place them in a bowl. Cover with ice water and let sit for 10 minutes. Drain and dry. Then arrange on serving plates.
- White chicory (Belgian endive): 1 piece
- Red chicory (radicchio): 2 pieces
2
Peel and core the pear, then slice it thinly. Place it on top of the chicory.
- Pears: 1 piece
3
Sprinkle with crumbled cheese and drizzle with lemon juice.
- Roquefort cheese: 125 g
- Lemon juice: to taste
4
Then drizzle with walnut oil and sprinkle with freshly ground pepper.
- Walnut oil: 3 tablespoons
- Freshly ground black pepper: to taste
