Chicory and pear with Roquefort

SERVES 4

2 heads white chicory 2 heads red chicory 1 pear

120g Roquefort

For the vinaigrette

4tbsp walnut oil 3tbsp sherry vinegar mandolin julienne peeler or spiraliser To make the vinaigrette, mix the oil and sherry vinegar together in a small bowl. Season with sea salt and black pepper and set aside.

Cut each chicory head into quarters lengthways, then slice into long ribbons using the mandolin. Slice the pear into thin strips using a julienne peeler fitted with a wide blade. Crumble the Roquefort into small pieces.

Place the chicory ribbons in a bowl, pour over the vinaigrette and add the Roquefort. Toss to combine and divide among four plates. To serve, top each plate with some of the pear strips.