A very pretty but beautifully simple salad of classical French origin. Try and find the red chicory if you can, the taste is the same but the ascetics are much improved. The sherry vinaigrette is one of my staple salad dressings and the one I turn to most often. For two as a side dish, or one as a main.
Red chicory - 1 head
Ripe conference pear - 1
Lemon - 1
Roquefort - 75g
Walnut pieces - 50g
Olive oil (not extra virgin) - 200ml
Sherry vinegar - 50ml
Garlic - 1/3 of a fat clove
Honey - 3 tbsp
Salt and finely ground black pepper
Peel the pear, cut into quarters and remove the cores. Slice thinly and submerge in water along with the juice from the lemon - this keeps the pear nice and white. To make the vinaigrette, mix the seasoning with the vinegar until dissolved - salt won't dissolve once the oil has been added. Beat in the honey and garlic then drizzle in the oil beating all the time until the vinaigrette emulsifies.
Drain the pear and in a roomy bowl, dress the leaves liberally with the vinaigrette. You will have more vinaigrette than you need so same some for another day. Artfully arrange the chicory and pear on a serving plate, crumble with Roquefort and sprinkle with the walnuts....easy as that.