Witlof, pear, Roquefort and hazelnut salad

AT A GLANCE

  • Serves 4 people

This classic salad can also be served as a cheese course. Instead of incorporating the Roquefort, serve a wedge of it beside a little pile of the salad, perhaps with crusty baguettes.

  • 2 william or corella pears
  • ½ lemon, juiced
  • 1 clove of garlic, halved
  • 60 ml (¼ cup) hazelnut oil
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 red witlof leaves separated
  • ½ cup (loosely packed) frisée
  • 1 punnet mâche, trimmed
  • 300 gm Roquefort, crumbled
  • 50 gm hazelnuts, roasted, peeled and coarsely chopped
01   Using a mandolin or V-slicer, thinly slice pears lengthways, place in a small bowl and toss gently with lemon juice.
02   Rub the inside of a serving bowl with the cut inside of the garlic clove, then add hazelnut oil and pinch of sea salt and whisk, adding vinegar a little at a time until combined. Add pears, witlof, frisée, mâche, Roquefort and hazelnuts to dressing, toss gently to combine and serve immediately.

Topics:

FAST, ENTREE, ROQUEFORT, LEMONS, SALAD, HAZELNUT, MODERN AUSTRALIAN, GARLIC, MACHE, PEARS, AUTUMN, DRINK SUGGESTION, CHEESE, WITLOF, FRISEE

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES

Drinking Suggestion:

YOUNG SAUTERNES (BORDEAUX) OR OTHER BOTRYTIS SEMILLON.

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