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
- Spread the hazelnuts on a small baking sheet and roast at 160°C for about 12 minutes.
- While still warm, wrap the hazelnuts in a towel and rub to remove the skins, then let them cool and coarsely chop.
- 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.
- Remove the outer leaves from the chicory and separate the remaining leaves, halving them if they’re large. Place them in a bowl.
- Wash the pears (do not peel), halve them, core them, and slice thinly.
- Add the pear slices to the bowl with the chicory, along with the hazelnuts, crumbled blue cheese, and the vinaigrette. Toss gently to combine.
- Serve the salad on a platter, garnished with pomegranate seeds and a few herb leaves or sprouts.
Enjoy!
Source: Argiro Barbarigou
