Raymond Blanc served up a tasty chicory, walnuts and pears salad with Roquefort dressing on Saturday Kitchen.

The ingredients are: 8 chicory, quartered lengthways, 200 g walnuts, roughly chopped, 2 ripe-but firm pears, halved, cored and finely sliced, 2 sticks celery, finely sliced, 150 g cold Roquefort, crumbled, 1 rounded tbsp finely chopped chives and 1 tablespoon balsamic vinegar, to drizzle.

For the dressing: 100 g Roquefort, 2 tbsp white wine vinegar and 4 tbsp extra-virgin olive oil.