Pear, Chicory & Brie Salad

My Weekly - - Cookery -

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.

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