AT A GLANCE
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.
|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.|