Serves: 4

Ingredients

• 115g/4oz granulated sugar
• 120ml/4fl oz orange juice
• 115g/4oz walnut halves
• 2.5g/½ tsp salt
• 2.5g/½ tsp cayenne pepper
• 2 tbsp walnut oil
• 2 tbsp extra virgin olive oil
• 2 tsp dijon mustard
• 2 tbsp white wine vinegar
• 1 radicchio, split into separate leaves
• 55g/2oz wild rocket
• 2 heads chicory, split into separate leaves
• 2 conference pears
• 175g/6oz gorgonzola
  

Method

1. Place the sugar and the orange juice in a saucepan and stir over a low heat until the sugar has dissolved. Bring to the boil and keep boiling until the syrup has reached a golden brown colour. Take off the heat and stir in the walnuts, salt and cayenne. Place the walnuts onto a non-stick baking sheet using two warm wet spoons to prevent sticking. Allow to cool completely.
2. In a small bowl whisk together the walnut oil, olive oil, mustard and vinegar. Season with salt and pepper.
3. In a large bowl toss together the rocket, radicchio and chicory with most of the dressing, reserving 2 tbsp.
4. Cut the pears into quarters, core, cut into thin slices and toss with the remaining dressing.
5. Arrange the salad leaves on a large serving dish, scatter over the pears and walnuts and crumble over the gorgonzola. Serve immediately.