Chicory salad with chicken and pear

Name: chicory salad with chicken and pear
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: French
Ingredients: 150 ml buttermilk; 100 g Roquefort blue veal cheese 52; 70 g unroasted pecans unsalted; 400 g celery; 450 g chicory; 160 g smoked chicken fillet broken; 2 Conference pears or other pears; 75 g lamb's lettuce

Salad of chicory, pear, chicken, pecans, celery, smoked chicken, roquefort and lamb's lettuce.

Ingredients

Kitchen Stuff

1 blender

Directions

Put the buttermilk and roquefort in a high cup and puree with the hand blender into a dressing. Season with (freshly ground) pepper.
Heat a frying pan without oil or butter and toast the pecans for 3 minutes. Allow to cool on a plate.
Cut the celery into ½ cm.
Remove the leaves from the stalks of chicory and cut into 3 pieces.
Cut the chicken fillet into cubes of 1 x 1 cm. Cut the unpeeled pears into quarters and remove the core. Cut thin slices lengthwise.
Mix the chicory, celery, chicken breast, pear and lamb's lettuce. Put the dressing through it and sprinkle with the pecans. Yummy! .