Walnut, pear, blue cheese chicory boats

Ingredients

• 100 g of walnut halves

• 2 sprinkle of blue cheese, sprinkle over each chicory head

• 1 tsp of dijon mustard

• 2 tbsp of white wine vinegar

• 6 tbsp of olive oil

• 1 pinch of salt

• 1 pinch of pepper

• 2 leaves of chicory

• 1 pear, halve, core and slice thinly lengthways

4 servings

Calories~438 kcal

Protein~6 g

Carbs~11 g

Fat~43 g

Fiber~3 g

Sugar~6 g

Total recipe

Calories~1,750 kcal

Protein~25 g

Carbs~45 g

Fat~170 g

Fiber~12 g

Sugar~25 g

Method

• Step 1

  Toast 100g walnut halves in a dry shallow pan.

• Step 2

  Lay out the leaves of two heads of chicory on a plate.

• Step 3

  Peel 1 ripe pear, then halve, core and slice thinly lengthways.

• Step 4

  Lay a slice of pear in the bottom of each chicory leaf and crumble a little blue cheese over each.

• Step 5

  Top with the walnuts.

• Step 6

  For the dressing, whisk together 1tsp Dijon mustard, 2tbsp white wine vinegar and 6tbsp olive oil. Add salt and pepper, then drizzle over the chicory.