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Roquefort and Pear Salad in Chicory Boats

Roquefort and Pear Salad in Chicory Boats

In the spirit of these festivities we are going to prepare Chicory Boats filled with Roquefort and Pear Salad – a combination of delightful presentation and exquisite taste.
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Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad, Snack
Cuisine Eastern Europe, Mediterranean
Servings 4 portions
Calories 260 kcal

Ingredients
  

  • 10 walnuts
  • 2 big chicory
  • 3,5 oz Roquefort cheese 100 g
  • 2 Tbsp creme frache or yogurt
  • 1 ripe pear
  • 2 sprigs fresh thyme

Instructions
 

  • Start by roasting the walnuts in a dry pan until fragrant. Set them aside to cool.
  • In a mixing bowl, combine the Roquefort cheese with crème fraîche, creating a creamy and flavorful mixture.
  • Prepare the chicory leaves by gently separating them from the heads.
  • Fill each chicory leaf with the Roquefort and crème fraîche mixture.
  • Dice the pear into small pieces and sprinkle them over the filled chicory leaves.
  • Break the roasted walnuts into smaller pieces and add them to each chicory boat for a delightful crunch.
  • Finish by garnishing with fresh thyme sprigs for a burst of aromatic flavor.
  • Serve and enjoy this elegant Roquefort and Pear Salad in Chicory Boats.

Nutrition

Serving: 1portionCalories: 260kcalCarbohydrates: 6gProtein: 8gFat: 22gSaturated Fat: 8gFiber: 2g
Keyword cheese, vegetarian recipes, walnuts
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