Name: Witlof, pear, Roquefort and hazelnut salad
Yield: 4
Ingredients: 2 william or corella pears; ½ lemon, juiced; 1 clove of garlic, halved; 60 ml hazelnut oil (¼ cup); 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

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.

Ingredients

2 william or corella pears

½ lemon, juiced

1 clove of garlic, halved

60 ml hazelnut oil (¼ cup)

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

Main

1.Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.

2.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.