Witlof, Blue Cheese & Pear Salad
11 January 2018
By Ronda Carman
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I LOVE this recipe from Suzy Ashford's Le Picnic: Chic Food for On-the-Go.

Witloof is also known as chicory, endive or Belgium endive. Witloof is a Dutch name that translates as white leaf.

The name of this vegetable can be confusing. In New Zealand it is called either witloof or chicory. However, the British call it chicory and the French call it endive or Belgium endive. There is also a type of lettuce that the French call chicory and is known as endive in Britain and New Zealand. Witloof has a slightly bitter and nutty flavour. The roots in some strains can be used as a coffee substitute.

Radicchio is a red-leafed variety of witloof. It adds an interesting color and taste to winter salads.
Witlof, Blue Cheese & Pear Salad

1 cup walnuts
1 Williams pear
1 tablespoon lemon juice
7 oz roquefort, gorgonzola or a fragrant blue cheese
2 red witlof (chicory), leaves separated
¼ head of frisée or curly endive lettuce, leaves torn
1 garlic clove, crushed
¼ teaspoon sea salt flakes
1 teaspoon dijon mustard
1 tablespoon lemon juice
¼ cup olive oil
1 teaspoon lemon juice
Preheat the oven to 350°F. Place the walnuts on a baking tray and bake for 5-10 minutes, or until fragrant. Remove the tray from the oven and leave to cool.
To make the dressing, add the garlic and salt to a mixing bowl. Using the back of a teaspoon, blend to a paste. Add the mustard and lemon juice and combine well, using a whisk. Whisk in the olive oil in a thin stream until the dressing thickens. 

Simply slice the pear thinly and toss in a salad bowl with a teaspoon of lemon juice. Crumble in the cheese and add the walnuts, witlof and frisée. Add the dressing and toss gently to coat the leaves in the dressing. Serve straight away.

Serves 4
If taking on a picnic, transfer to a small screw top jar for safe transport. Pack the other ingredients separately. This salad is best assembled at the picnic site, just before serving. 
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