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Endive, pear and Roquefort salad with mustard and walnuts

This is a great classic salad and easy as pie. (Although, I must point out, no pastry is involved.) Any salty blue cheese will fit the bill here, but the great French aristocrat is undoubtedly the best. In a similar vein, other nuts can be used. Hazelnuts and almonds are both delicious and in September the fresh milky-white cobnut would make a welcome seasonal appearance.

Serves 4

4 endive (chicory)

salt and freshly ground black pepper

Sweet Mustard Dressing

100g Roquefort cheese

1 large ripe pear, peeled, quartered and cored

30g roasted walnuts, roughly chopped

walnut oil

Cut off the core end of the endive and separate the leaves. You will need to remove more of the core end in order to separate the leaves towards the centre of the vegetable. Discard the outer yellowy-green leaves – you should end up with 8–10 leaves per person. Place the leaves in a large glass bowl and season with a little salt and pepper. Add a good glug of mustard dressing and, with scrupulously clean hands, mix the leaves and dressing together gently but thoroughly.

Transfer the dressed leaves to four plates. Crumble the Roquefort over, which will adhere pleasingly to the sticky endive. Slice the pear quarters thinly and divide between the plates, then scatter on the walnuts. Drizzle with a little walnut oil and serve.