Pear Roquefort & Chicory Salad

Number of Servings


Preparation Time


Cooking Time


The Recipe

Give your salads an autumnal twist with chicory, seasonal Williams pears, Roquefort and toasted walnuts.  Roquefort with its rich, creamy texture contrasts beautifully with the tangy thick balsamic dressing. All ingredients are available to buy from Cowdray Farm Shop.


  • 6 chicory, quartered lengthways
  • 100g walnuts, roughly chopped
  • 2 Williams pears
  • 150g Roquefort, crumbled
  • Thick Balsamic vinegar


  1. Toast the walnuts on a low heat and leave to cool.
  2. Arrange the chicory in a serving bowl and top with the pears.
  3. Top with the crumbled Roquefort and toasted walnuts.
  4. Drizzle with the thick balsamic vinegar and season generously.
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