Chicory, walnut and Gorgonzola salad

Serves 4:

• 4 chicory bulbs of different colours (you can use some radicchio for colour), quartered lengthways
• a handful of walnuts, roughly chopped
• 80-100 g of chilled Gorgonzola cheese
• 1 firm pear
• some finely chopped chives
• *add a few fresh figs if in season, quartered

For the dressing:

• 50-60 g of Gorgonzola cheese at room temperature
• 1-2 teaspoons of warm water
• 1 tablespoon of white wine vinegar
• 2-3 tablespoons of olive oil
• some freshly ground black pepper

Start with the dressing:

In a bowl soften the Gorgonzola, using a spatula, to a creamy consistency. Add the warm water and the vinegar whisking everything very well until smooth. After that gradually whisk in the olive oil. Season to taste with black pepper.

To assemble the salad:

Place on a serving plate or in a large salad bowl the chicory. Halve, core and finely slice the pear and arrange its pieces on top of the chicory. Crumble in your hands the cheese and scatter it  along with the walnuts over the chicory and pear. 

Drizzle the dressing over the salad  and sprinkle over the chives.

*Personally I like to add a few drops of an aged balsamic vinegar to finish off the salad.