Chicory, Pear, Walnut, Pecan & Cheese Salad

It works out to 4pp/approx.220kcal per portion.


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YOU WILL NEED : (Serves 2)


2 heads of chicory leaves


2 pears

(I prefer red skins for colour)


50g reduced fat feta


2 Laughing Cow light blue cheese triangles


20g mixed walnuts & pecan nuts


For the dressing;


2 teaspoons Total 0% or 2% fat yoghurt

2 teaspoons seasoned rice wine vinegar

1-2 teaspoons water 

black pepper

chopped chives


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Cut the end off each head of chicory then separate and arrange the leaves in a circle onto two serving plates.

Quarter and core the pears leaving the skin on and slice finely onto the leaves.


Mix the low fat feta with the Laughing Cow blue cheese. Reserve 2 teaspoons of the mixture for the dressing.


Divide the cheese into 2 weighed portions.

Using a teaspoon, distribute the mixture evenly between the 2 salads in small, crumbly dollops.


Lightly toast the nuts by dry-frying in a pan. This takes around 4-6 minutes. I always set my timer in 2 minute intervals as they can burn very easily if you get distracted!


Chop roughly then weigh into 2 portions.

Allow to cool slightly.


Scatter the chopped nuts over the top of the salad.


Mix the reserved 2 teaspoons of cheese mixture with the yoghurt, vinegar and water to your desired salad dressing consistency. Stir/blend well. I prefer it like a thin mayonnaise-but runny enough to drizzle. Add black pepper to taste.


Using a teaspoon, drizzle the dressing evenly between both portions of salad and into the chicory leaves.


Finally using scissors, snip tiny scatterings of fresh chives to add colour and fragrance.


I like to eat this salad with my fingers and a fork-loading the chicory leaves with a lovely mixture of all the ingredients for a delicious eating sensation!


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