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Chicory, fennel, pear & blue cheese salad

Chicory, fennel, pear & blue cheese salad

This is a classic combo – with good reason. It delivers crunch, sweetness and salty creaminess from the blue cheese, all wrapped up in a gentle, mustardy dressing.

Recipe by Lucas Hollweg

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  • Serves4
  • CourseMain meal
  • Prepare20 mins
  • Cook5 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 150ml extra virgin olive oil, plus 2 tbsp
  • 2 slice/s sourdough bread, cut into 1cm cubes
  • 2 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • ½ tsp fine sea salt
  • 2 red chicory, trimmed and separated into leaves
  • 1 fennel bulb, trimmed and thinly sliced lengthways
  • 2 firm pears, halved, cored and sliced lengthways
  • 80g creamy blue cheese (such as Gorgonzola dolce or Saint Agur), broken into chunks
  • 50g watercress

Method

  1. Heat 2 tbsp oil in a frying pan, add the bread and toss over the heat for 2-3 minutes until crisp and golden; set the croutons aside on a plate.

  2. In a small bowl, mix the mustard, vinegar and salt, then gradually whisk in the oil to make a thick dressing. Put the chicory, fennel and pears in a large bowl with ¾ of the dressing, ½ of the croutons and ½ of the blue cheese; quickly mix through the watercress. Season and add the remaining dressing, then divide among 4 plates. Scatter with the remaining blue cheese and croutons to serve.

And to drink...

Audrey Wilkinson Winemakers’ Selection Chardonnay, Australia

Peach and pear run through this Chardonnay, mimicking the ł avours in the salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,550kJ/ 616kcals

Fat

52g

Saturated Fat

10g

Carbohydrates

26g

Sugars

11g

Fibre

4.9g

Protein

8.9g

Salt

1.7g

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