Chicory, fennel, pear & blue cheese salad

Name: Chicory, fennel, pear & blue cheese salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 150 ml extra virgin olive oil, plus 2 tbsp; 2 slice/s sourdough bread, cut into 1cm cubes; 2 tsp Dijon mustard; 2 tbsp red wine vinegar; ½ tsp fine sea salt; 2 red chicory, trimmed and separated into leaves; 1 fennel bulb, trimmed and thinly sliced lengthways; 2 firm pears, halved, cored and sliced lengthways; 80 g creamy blue cheese (such as Gorgonzola dolce or Saint Agur), broken into chunks; 50 g watercress

This is a classic combo – with good reason. It delivers crunch, sweetness and salty creaminess from the blue cheese, all wrapped up in a gentle, mustardy dressing.

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Serves4
CourseMain meal
Prepare20 mins
Cook5 mins
Total time25 mins

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150ml extra virgin olive oil, plus 2 tbsp
2 slice/s sourdough bread, cut into 1cm cubes
2 tsp Dijon mustard
2 tbsp red wine vinegar
½ tsp fine sea salt
2 red chicory, trimmed and separated into leaves
1 fennel bulb, trimmed and thinly sliced lengthways
2 firm pears, halved, cored and sliced lengthways
80g creamy blue cheese (such as Gorgonzola dolce or Saint Agur), broken into chunks
50g watercress

Heat 2 tbsp oil in a frying pan, add the bread and toss over the heat for 2-3 minutes until crisp and golden; set the croutons aside on a plate.
In a small bowl, mix the mustard, vinegar and salt, then gradually whisk in the oil to make a thick dressing. Put the chicory, fennel and pears in a large bowl with ¾ of the dressing, ½ of the croutons and ½ of the blue cheese; quickly mix through the watercress. Season and add the remaining dressing, then divide among 4 plates. Scatter with the remaining blue cheese and croutons to serve.