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A very tasty starter for a dinner party, or for a light lunch. Serve with a little extra crusty bread or baguette and a delicious dressing.

Serves: 4
Preparation Time: 15 minutes
Cook Time: 5 minutes for croutons

INGREDIENTS:

4 small pears, peeled, cored and sliced
4 oz Roquefort cheese, crumbled, not too finely
2 red chicory heads, split into leaves
1 slice of bread, cut into small squares
1 tbsp olive oil or rapeseed oil

For the dressing
4 tbsp olive oil
1½ tbsp red wine vinegar
1½ tsp Dijon mustard
Salt and pepper to taste

METHOD:

Make the dressing by whisking all the ingredients together.

Portion the chicory on to 4 plates. Arrange the pear slices on the top.

Crumble over the Roquefort cheese.

In a frying pan, gently fry off the croutons of bread until lightly brown.

Drop the croutons over the chicory, pears and Roquefort and spoon over the dressing.