• 4 small heads of endive (chicory)
  • 2 ripe, firm pears, cored and quartered
  • juice 1 lemon
  • handful of parsley, chopped
  • 50g walnut halves
  • 2 tbsp walnut oil
  • 150g Roquefort cheese
  1. Remove the outer leaves of the endive, slice in half length ways and then cut out the root. Then slice into long thin strips. Give the endive a wash and pat dry. Cut the pears into quarters and then each quarter into 3 and toss with a little of the lemon juice to stop the pears from browning.
  2. Add the pars and endive to a large bowl. Scatter in the parsley and the walnuts.
  3. Make a light dressing by mixing the lemon juice with the walnut oil. Season and taste. Sometimes I think the dressing benefits from a 1/4 tsp of sugar to lift it, this is optional. Pour the dressing over the salad and toss to coat everything. Finally, crumble in the Roquefort and lightly mix. Serve.

Recipe adapted from BBC Good Food Magazine.