Name: Blue cheese, walnuts, grapes, cranberries, pear and argan oil
Yield: For 6 as a starter
Cuisine: French
Ingredients: 3 pears, halved, core removed, and each half cut into six wedges lengthways; 6 frisée (curly endive) leaves (or use watercress, rocket/arugula or mâche/corn salad), torn; 150 g (5½ oz./1½ cups) seedless grapes; 50 g (1¾ oz./⅓ cup) dried cranberries (or use dried blueberries, currants or seedless sultanas/golden raisins); 75 ml (5 tbsp) fresh orange juice; 1 tbsp argan oil; 1 tbsp pomegranate molasses; 1 tbsp olive oil; 2 endive (chicory), leaves separated, larger ones sliced lengthways (I used red ones but green ones also look good); 4 leaves white radicchio, torn; 85 g (3 oz./¾ cup) walnuts, toasted and roughly broken up; 100 g (3½ oz.) blue cheese, broken into chunks

Preparation info

For
6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

It’s hardly original, making a salad with blue cheese, pear, walnuts and endive (chicory), but this is a delicious play on that classic French combination. Here, the pears are first roasted with grapes, dried cranberries, orange juice and pomegranate molasses, which makes it all taste so much better! Use firm but ripe cooking pears, and there’s no need to peel them. I find this quite rich so prefer to serve it as a starter, but you might enjoy it as a main course. Argan oil is one of the cu