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Ingredient List can be found below.
Add the Garlic cloves, Black Pepper, Thyme and Sherry Vinegar to an electric mill and blitz until it's a smooth liquid.
Add the mixture to squeeze plastic bottle. Next add the Oil. Shake vigorously and emulsify.
Heat and toast the Hazelnuts in a frying pan (medium heat) for 5 minutes. Shake the frying pan occasionally to ensure even toasting.
After 5 minutes of toasting, set Hazelnuts aside.
Chop the base of the Chicory off and then assemble in a plate.
Chop the Pear in half and then chop into 5mm slices.
Pile pear on top of Chicory leaves.
Roughly cube the Cashel Blue Cheese and sprinkle on top Chicory and Pears.
Chop the Chives and sprinkle on top of salad.
Drizzle the Sherry Dressing.
Add the roasted Hazelnuts. Serve!