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Witlof, pear, Roquefort and hazelnut salad

This classic salad can also be served as a cheese course. Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes.

You'll need

  • 2
  • william or corella pears
  • ½
  • lemon, juiced
  • 1
  • clove of garlic, halved
  • 60 ml (¼ cup)
  • hazelnut oil
  • 2 tbsp
  • olive oil
  • 2 tbsp
  • white wine vinegar
  • 2
  • red witlof leaves separated
  • ½ cup
  • (loosely packed) frisée
  • 1
  • punnet mâche, trimmed
  • 300 gm
  • Roquefort, crumbled
  • 50 gm
  • hazelnuts, roasted, peeled and coarsely chopped

Method

  • 01
  • Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.
  • 02
  • Rub the inside of a serving bowl with the cut inside of the garlic clove, then add hazelnut oil and pinch of sea salt and whisk, adding vinegar a little at a time until combined. Add pears, witlof, frisée, mâche, Roquefort and hazelnuts to dressing, toss gently to combine and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Young Sauternes (Bordeaux) or other botrytis semillon.

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