Pear, chicory & blue cheese salad

Discard the outer leaves from the chicory and slice in half lengthways. Cut out the base root, then slice into long, thin slivers and rinse. Pat dry and put in a bowl. Cut each pear quarter into 3 and toss with a little lemon juice to prevent discolouring. Add to the bowl with the parsley and walnut halves.

Make a dressing by mixing the walnut oil with the remaining lemon juice and seasoning, then add to the bowl. Toss everything together, then plate up, crumbling over the cheese. Serve immediately.