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