Pear, Chicory & Brie Salad
INGREDIENTS (Serves 2) Preparation time: 20min ◆ 1 head chicory (red if available), trimmed and finely sliced ◆ 50g fennel, finely sliced ◆ 4 radish, finely sliced ◆ 1 ripe pear, cored and sliced ◆ 2tsp lemon juice ◆ 80g Brie, sliced ◆ 40g pomegranate seeds ◆ Lamb’s lettuce or rocket, to garnish Dressing: ◆ 2tbsp lemon juice ◆ 4tbsp olive oil ◆ 1tsp clear honey ◆ ½tsp Dijon or wholegrain mustard ◆ Pinch of salt and freshly ground black pepper
Arrange the chicory, fennel and radish on two serving plates. Toss the pear slices in lemon juice and arrange on top with the sliced Brie.
Make the dressing by whisking together the lemon juice, olive oil, honey, mustard and seasoning.
When ready to serve, drizzle the dressing over the salads and sprinkle the pomegranate seeds over the top. Garnish with lamb’s lettuce or rocket and season with a little extra black pepper.