River Cottage

Hugh made this lovely summer salad for a light lunch on River Cottage Veg

Hugh: "Marcona almonds, if you can get them, are particularly tasty here. The nuts can be prepared well ahead and stored in an airtight container."

Serves 4

• 2 heads of white or red chicory 2 ripe pears

For the salty sweet almonds

• ½ tsp unsalted butter
• ½ tsp sugar
• Good pinch of sea salt
• 50g blanched almonds

For the dressing

• 3 tbsp rapeseed or olive oil
• ¼ tsp English mustard
• Squeeze of lemon juice
• Sea salt and freshly ground black pepper

1. To prepare the almonds, put the butter, sugar, salt and almonds into a small pan and heat gently. Watch the mixture like a hawk, stirring often, as the sugar starts to caramelise. After a few minutes, the nuts will take on some colour and the sugar-butter-salt mix will be nicely caramelised. Remove from the heat and immediately tip out on to a non-stick silicone liner or a sheet of baking parchment. Leave to cool.

2. To make the dressing, whisk the oil and mustard together in a small cup or jug. Add just enough lemon juice to create a nicely sharp dressing and season with some salt and pepper.

3. Separate the chicory leaves. Peel, quarter and core the pears, then cut each quarter lengthways in half again. Arrange the chicory and pears on serving plates, add a scattering of salty-sweet nuts, trickle over the dressing and serve.