Simon Hopkinson's simple salad combines creamy roquefort and smooth, fruity pears with crisp, bitter leaves. To make it easier still you can use pear segments.
1. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.
2. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice.
3. Trickle over the walnut oil and grind over a little freshly ground black pepper. Bon appetit!