Chicory, Roquefort, Pear and Walnut Salad

Serves 4

2 heads each red and white chicory
1 head Treviso
1½ tbsp red wine vinegar
1 heaped tsp Dijon mustard
1 large egg yolk, at room temperature
6 tbsp extra-virgin olive oil
2 ripe pears halved, cored and sliced
200g Roquefort
100g walnuts, toasted and chopped

Trim the bottom of each head of chicory, and remove the leaves. When you get to the inner small leaves cut in half

Separate the treviso leaves and arrange on a serving dish

In a medium bowl, whisk together the vinegar, mustard and egg yolk. Season well. Slowly whisk in the olive oil to make an emulsion

Toss the pears with some of the vinaigrette and place on the chicory leaves. Drizzle with the remaining vinaigrette

Crumble the Roquefort onto the salad and scatter over the walnuts