- 4 heads chicory, a mixture of red and white if possible
- 2 English eating apples
- 2 pears
- 1 handful fresh soft herbs (such as chervil, tarragon, parsley or a mixture), torn or roughly chopped
For The Blue Cheese Dressing50 g strong blue cheese50 g crème fraîche5 tablespoons extra virgin olive oil, plus a little extra for drizzling4 tablespoons cider vinegar6 tablespoons water
Separate the leaves from the chicory, then wash and spin them dry. Core your apples and slice them into matchsticks. Core the pears, slice into eighths and if they're a little underripe, grill them in a screaming hot griddle pan until lightly charred. If they're perfectly ripe, just place in a large bowl with the chicory, apple and most of the herbs.
To make your dressing, place all your dressing ingredients into a liquidizer and blend for just 15 seconds until smooth. Taste to make sure you've got a little extra acidity in there to cut through the bitterness of the leaves, and season if necessary. Pour three-quarters of the dressing over the salad and toss – I usually dress the salad lightly using the tips of my fingers. Divide them between four plates, and finish with a little extra dressing, the remaining herbs and a little extra virgin olive oil. Lovely with some walnuts crumbled over.