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Red chicory and pear salad

The bitterness of the chicory, the sweetness of the pear and nuttiness of the rocket leaves really do complement each other! This red chicory and pear salad is not only tasty and super easy to throw together but is actually rather elegant too, so it's perfect in a special dinner or lunch menu during the winter festivities. You can serve it as a starter, as a side dish with roast turkey or dick, or even with the cheese platter at the end of the meal.
Print Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Resting Time 4 hours
Total Time 10 minutes
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 head red chicory Belgian endive
  • 1 ripe pear
  • 1 handful of rocket leaves arugula
  • 1 handful of nuts hazelnuts or walnuts
  • For the dressing:
  • 1 tsp walnut oil
  • 1 tsp olive oil
  • 1 tsp cider vinegar

Method
 

  1. Mix the salad dressing and season with salt & pepper to your taste.
  2. Trim off the end of the chicory; discard the outer leaves if they are damaged. Separate the leaves and arrange them neatly in a bowl.
  3. Dry-fry the nuts until they are aromatic, set aside.
  4. Cut the pear in half, remove the core and stalk, then thinly slice the flesh. Layer these onto the chicory leaves and spoon over them some dressing.
  5. Put the rocket in the middle, chop the nuts and scatter over the salad. Drizzle over the remaining dressing.