Chicory salad with pears, Roquefort and pomegranate seeds

Ingredients for 2 servings:

• 2 small chicory
• 1 pear(s)
• some lemon juice
• 50 g Roquefort
• 1 tbsp pomegranate seeds
• some lettuce, small leaves, e.g. red chard, beetroot
• 1 tbsp fruit vinegar, mild, e.g. pomegranate cider vinegar
• 1 tbsp pear juice
• 2 tbsp walnut oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity and slightly dry at the same time

If necessary, remove the outer leaves from the chicory, separate the rest into individual leaves, discarding the stalk. Cut the leaves into bite-sized pieces, but not too small. Peel the pear, quarter it, and remove the core. Cut the flesh into wedges, adjusting the size of the chicory, and drizzle with lemon juice. For the dressing, mix the fruit vinegar with pear juice and walnut oil, season with salt and pepper. Toss the chicory and pears with the dressing and divide between two plates. Crumble the Roquefort over the top and serve garnished with pomegranate seeds and baby lettuce leaves.