Pear, chicory and bacon salad with allioli dressing

Serves four

For the allioli dressing

• 6 rashers streaky bacon
• 2 ripe pears
• 1 squeeze lemon
• 4 chicory
• 4 sticks celery
• 1 big handful parsley leaves
• 50g roasted hazelnuts
• 80g blue cheese
• 0 freshly ground black pepper

And for the rest of the week…

• 2 small pears
• 2 cloves garlic
• 2 tbsp cider vinegar
• 200g mild olive oil

Step 1
Steam the squash until just tender, but still holding its shape, then cut into 0.5cm-thick slices.

Step 2
Bulk up the salad with a few extra slices of roast or raw pear, to complement the dressing, and throw in a handful of bean sprouts for body and texture.

Step 3
Heat the oven to 180C/350F/gas mark 4.

Step 4
Line a large baking tray with foil, lay the bacon in the tray, then roast for eight to 10 minutes, until crisp (or fry it in a pan, if you prefer).

Step 5
Remove and leave to cool.

Step 6
Meanwhile, make the allioli.

Step 7
Put the pears chunks in a small pan, add enough cold water to cover and cook on a medium heat for five to six minutes, until soft.

Step 8
Drain, then place in a food processor with the chopped garlic and vinegar, and whizz to a puree.

Step 9
With the motor running, start adding the oil a drop at a time to begin with, and when you’ve incorporated about half, pour in the rest in a very slow, steady stream.

Step 10
Season generously to taste.

Step 11
Core, quarter and finely slice the remaining pears, and toss in lemon juice to prevent discolouration.

Step 12
Combine the pears in a bowl with the chicory, celery, parsley, hazelnuts and cheese.

Step 13
Season lightly, toss gently, then break the crisp bacon over the top, drizzle over the allioli dressing and serve at once.