Roquefort, Pear and Chicory Salad with Walnut Oil

Serves 2

2-3 heads of chicory, separated into leaves and put to soak in iced water

100-125g Roquefort, crumbled

1 large, ripe pear, peeled and thinly sliced

Squeeze of lemon juice

2-3 tbsp walnut oil

Freshly ground black pepper

Dry the chicory leaves (a spinner is best) and neatly arrange on a serving dish, inner curved sides uppermost. Evenly distribute the pear in and among the leaves, crumble over the cheese and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over the pepper. Serve forthwith.