Fast Recipes

Witlof, pear, Roquefort and hazelnut salad

Australian Gourmet Traveller fast vegetarian recipe for witlof, pear, Roquefort and hazelnut salad

By Emma Knowles
  • Serves 4
  • Print
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.


  • 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


  • 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.


Drink Suggestion: Young Sauternes (Bordeaux) or other botrytis semillon.