Pear And Chicory Salad - cooking recipe

Ingredients

2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp brown sugar
6 heads chicory, trimmed, leaves separated
12.5 oz watercress
2 None small pears, quartered, cored, thinly sliced
1 1/4 cups toasted walnuts, coarsely chopped
3.5 oz creamy blue cheese, crumbled

Preparation

To make the dressing, whisk together olive oil, vinegar, mustard and brown sugar. Set aside.
Combine chicory, watercress, pears and walnuts in a large bowl. Add dressing and toss to combine. Divide salad between serving plates and sprinkle with crumbled blue cheese.