For the Chicory and Blue Cheese Salad

  • 100g raw hazelnuts
  • 150g blue cheese
  • 8 small chicory heads
  • 2 pears
  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 2 tbsp pomegranate seeds
  • Herb leaves or sprouts for garnish

Instructions

  1. Spread the hazelnuts on a small baking sheet and roast at 160°C for about 12 minutes.
  2. While still warm, wrap the hazelnuts in a towel and rub to remove the skins, then let them cool and coarsely chop.
  3. In a bowl, combine the vinegar, salt, and pepper, and slowly drizzle in the olive oil, whisking constantly until emulsified. Keep the dressing in a glass jar in the fridge and add just before serving.
  4. Remove the outer leaves from the chicory and separate the remaining leaves, halving them if they’re large. Place them in a bowl.
  5. Wash the pears (do not peel), halve them, core them, and slice thinly.
  6. Add the pear slices to the bowl with the chicory, along with the hazelnuts, crumbled blue cheese, and the vinaigrette. Toss gently to combine.
  7. Serve the salad on a platter, garnished with pomegranate seeds and a few herb leaves or sprouts.

Enjoy!

Source: Argiro Barbarigou