Summary

Ingredients

• 2 small chicory
• 1 pear (s)
• some lemon juice
• 50 grams Roquefort
• 1 tablespoon pomegranate seeds
• some lettuce, small leaves, e.g., red chard, beetroot

For the dressing:

• 1 tablespoon fruit vinegar, mild, e.g. pomegranate vinegar
• 1 tablespoon pear juice
• 2 tablespoon walnut oil
• salt and pepper

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Instructions

1. If necessary, remove the outer leaves from the chicory, separate the rest into individual leaves, the stalk is not used. Cut the leaves into bite-sized pieces, but not too small.
2. Peel and quarter the pear and core. Cut the pulp into wedges, match the size of the chicory, drizzle with lemon juice.
3. For the dressing, mix fruit vinegar with pear juice and walnut oil, season with salt and pepper.
4. Mix the chicory and pears with the dressing, divide between two plates. Crumble the Roquefort on top, serve garnished with pomegranate seeds and baby lettuce leaves.