Place the chicory, beetroot, pears, blue cheese and walnuts on a serving bowl. Drizzle over the olive oil and vinegar, season and serve immediately.
- 2 red chicory, leaves separated
- 2 cooked beetroot, cut into wedges
- 2 pears, halved, cored and cut into wedges
- 75g (3oz) soft blue cheese
- 75g (3oz) walnut halves, fried in oil
- 3tbsp good quality olive oil
- 1tbsp sherry vinegar