| CHICORY, PECAN AND BLUE CHEESE SALAD |
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2 ripe pears, halved, cored and sliced
1 head of chicory
2oz small spinach leaves, washed and drained
1/4 cup pecan nuts
1 avocado, peeled, stoned and sliced
1 jar ROSENBORG® Extra Creamy Danish Blue in Oil
Juice of 1 lemon
SERVES 4 |
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1. Slice base from chicory, then slice up from base for approx. an inch. Separate out all spears and toss all chicory together with spinach, both the pears and nuts.
2. Place in large salad bowl, fold through the cheese cubes with sufficient oil and a little lemon juice to give a good dressing. |
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