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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
Signature
Drink

It's a rum business when the classic fizz gets the Crusta treatment.

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At A Glance

  • Serves 4 people

Drink Suggestion

Young Sauternes (Bordeaux) or other botrytis semillon.

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