Raise the –salad– bar with this beautiful, hearty chicory salad, that can light up the Christmas table in a very elegant way!

Serves: 6 Preparation time: 30′ Cook in: 5′ Ready in: 35′

2 chicory or red endive
400gr chestnuts roasted, shells off
3-4 pears ripe, peeled
240gr blue cheese (Roquefort, stilton etc), crushed
3 tbsp spring onions, finely chopped
1½ tbsp Dijon mustard
2 tbsp good quality white wine vinegar
extra virgin olive oil
salt, freshly ground black pepper


Step 1
Heat two tbsp of olive oil in a non-stick frying pan and toast half roasted chestnuts for 4 mins, until crispy. Season with salt and pepper. Scoop with a slotted spoon and transfer on a plate. Repeat with the rest of the chestnuts.

Step 2
Cut pears in half and remove seeds. Cut lengthwise in thin slices.

Step 3
Snap chicory or endive leaves apart, wash well, then spin dry.

Step 4
In a large serving bowl whisk vinegar with mustard, spring onions and six tbsp of olive oil. Add chicory or endive leaves, cheese, chestnuts and pear slices. Toss gently, taste to check the seasoning and serve.

Photo Vangelis Paterakis / Food Styling Antonia Kati