Really Open Your Guests Eyes with this Delicious Starter!

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A beautiful melange of flavors mingling together to set the holiday mood for your Christmas Dinner.  A sublime chicory tart  paired with a pear and walnut salad and deep fried blue cheese creates not only flavors but textures. 

Chicory Tart with Walnut and Pear Salad and Deep Fried Blue Cheese

Serves 4

Total time:  60 minutes plus 30 minutes resting.

Ingredients

Chicory Marmalade Tart

4 white chicory, thinly sliced

8 oz of puff pastry, ready roll

4 shallots, finely sliced

4 oz of white wine vinegar

4 juniper berries, crushed

1 oz of olive oil

1/2 stick of butter (2 oz)

3 oz of caster sugar

salt

Deep Fried Bleu Cheese

8 oz of blue cheese, cut into bite-sized pieces

plain flour for dusting

1 egg, beaten

1 handful of Panko breadcrumbs

vegetable oil, for deep frying

salt

Dressing

1 garlic clove, puréed

1 tbsp of Coleman's mustard

1 lemon, juice only

2 tsp cider vinegar

6 oz of olive oil

6 oz of walnut oil

salt

black pepper, freshly ground

To Serve

2 pears, peeled, core removed and chopped into small pieces

4 oz of mixed salad leaves

6 pickled walnuts, roughly chopped

Directions

Chicory Marmalade Tart 

Cut the puff pastry sheet into four 6 in squares and place onto a baking sheet. Set aside the pastry to rest for 30 minutes.

Preheat the oven to 350°F

Place the shallot, vinegar and juniper berries into a small saucepan. Place over a medium heat and cook gently for 5-6 minutes, or until the shallots are softened and the vinegar has reduced down to almost nothing. Remove the pan from the heat and keep warm.

Heat the olive oil and the butter in a frying pan and add the sliced chicory. Cook for 3-4 minutes, or until the chicory is soft and translucent.

Stir in the shallot and vinegar mixture and add the sugar. Stir until the sugar has dissolved and season with salt. Remove the pan from the heat and set aside to cool slightly.

Divide the chicory mixture evenly among the four pieces of puff pastry, spooning the mixture into the middle of each pastry square, leaving a border around the edges. Bake the chicory tarts for 10-12 minutes, or until the pastry is golden-brown and risen. Remove from the oven and place onto a wire rack to cool.

For the blue cheese, coat each piece of cheese in the flour then dip into the beaten egg and roll in the breadcrumbs to coat.

Place the coated blue cheese in a deep fat fryer or pot of oil set to 375°F (using a sugar thermometer) until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Season with salt.

Dressing 

Whisk together the garlic purée, mustard, lemon juice and vinegar in a bowl until well combined.

Pour the olive oil and walnut oil into the bowl in a thin, steady stream, whisking continuously, until all of the oil is incorporated and the dressing is emulsified. Season with salt and freshly ground black pepper.

To serve, place a chicory tart in the middle of each plate. Arrange the salad on top of each tart. Scatter the deep-fried cheese and pickled walnuts around the tart, drizzle each plate with the dressing and serve.

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