INGREDIENTS

  • 250 grams Le Roi Roquefort AOP
  • 100g mixed salad leaves including radicchio, frisee and butter lettuce
  • 1 witlof
  • 1 pear, thinly sliced
  • 1 tbsp finely chopped chives
  • 80g (1/3 cup) crème fraiche
  • 80g walnuts, lightly toasted
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • salt and pepper to taste
  • Chopped chives to garnish

METHOD

Crumble two thirds of the Roquefort into a bowl.

Add salt and pepper to taste and mash together with a fork.

Add chives, crème fraiche, mayonnaise and lemon juice and stir together

Plate witlof and salad leaves in a bowl. Add dressing and toss to combine.

Add remaining Roquefort broken into chunks. Place in a serving bowl.

Add walnuts and sliced pear and squeeze lemon juice over the top.

Garnish with chopped chives and serve.