• 8 chicory, quartered lengthways
  • 200 g walnuts, roughly chopped
  • 2 ripe-but firm pears, halved, cored and finely sliced
  • 2 sticks celery, finely sliced
  • 150 g cold Roquefort, crumbled
  • 1 rounded tbsp finely chopped chives
  • balsamic vinegar, to drizzle

For the dressing:

  • 100 g Roquefort
  • 2 tbsp white wine vinegar
  • 4 tbsp extra-virgin olive oil


  1. 1

    For the dressing, in a large bowl, use a spatula to cream the 100g Roquefort to a smooth paste. Add the vinegar and 3 tablespoons warm water; whisk until smooth. Gradually whisk in the olive oil little by little; season to taste with freshly ground black pepper.

  2. 2

    Toss the chicory, walnuts, pear, celery and two thirds of the crumbled cheese into the dressing. Arrange on two serving plates, crumble over the remaining cheese, sprinkle over the chives and drizzle with balsamic vinegar.


    Get ahead: make the dressing a few hours ahead.


    Kitchen secret: keep the cheese for the salad nice and chilled so it crumbles easily.

This recipe is taken from Kitchen Secrets by Raymond Blanc (Bloomsbury, £25)

Nutritional Details

Each serving provides
  • Energy 1482kj 354kcal 18%
  • Fat 29.8g 43%
  • Saturates 6.4g 32%
  • Sugars 5.9g 7%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 523kj/125kcal

Each serving provides

3.7g carbohydrate 2.7g fibre 3.2g protein

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