Ingredients
2 large heads of chicory
2 large, ripe Conference pears
125g ricotta
1 tsp each honey and lemon juice
1 tbsp Sherry vinegar
3 tbsp extra virgin olive oil
1 tbsp mixed seeds
Method
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Cut 2 large heads of chicory in half lengthways and cut out the tough cores. Pull the leaves apart and arrange on a platter. Peel and core 2 large, ripe Conference pears and cut into slices. Arrange on the chicory, tucking some into the leaves.
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Spoon 125g ricotta evenly over the platter. Mix together 1 tsp each honey and lemon juice with 1 tbsp Sherry vinegar and 3 tbsp extra virgin olive oil to make a dressing. Season to taste and pour over the salad.
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Heat a small heavy-based pan and toast 1 tbsp mixed seeds over a moderate heat until they start to pop. Scatter over the salad and serve.
