Chicory with Ovinfort cheese


by: Dina

Ovinfort is a fantastic Sardinian blue cheese that didn't exist ten years age. New I think it beats any French Requefort — though I would say that, wouldn't I? In the north of Italy we are more used to blue cheeses made from cow's milk, but this is made from very high—quality sheep's milk and matured for 90 days, so it has quite a strong spicy flavor. People sometimes forget that cheeses have seasons — like every other natural product — and this one is available most of the year except between September and mid—December., when the ewes need their milk for their lambs. If you can't find Ovinfort, you could use a hard Gorgonzola, or even Roquefort — just don't tell me.


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serves: 4

2 ripe pears (such as Comice)

2 heads of yellow chicory (and 2 of red chicory, if possible, otherwise Yellow)

2 tablespoons mayonnaise

1 teaspoon dry mustard

Salt and pepper

2 tablespoons Giorgio's vinaigrette

5 1/4 ounces Ovinfort cheese (or mature Gorgonzola)

Nutrition Facts
Chicory with Ovinfort cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 219

  • Total Fat: 14.7 g
  •     Saturated Fat: 6.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 35 mg
  • Sodium: 471.8 mg
  • Total Carbs: 17.7 g
  •     Dietary Fiber: 3.1 g
  •     Sugars: 11 g
  • Protein: 6 g

how is this calculated?

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1.  If you want to serve this dish for a party, you could use each chicory leaf to hold the pear and cheese Drizzle a little mayonnaise into each leaf, put a slice of pear cu top, followed by a slice of cheese, and let everyone help themselves.

2.  Peel, quarter and core the pears, then slice them thin lengthways.

3.  Cut the base off each head of chicory, so that the leaves come away Mix the mayonnaise with the mustard and add 2 to 3 tablespoons of hot water to loosen it up enough to be able to drizzle over the salad.

4.  Put the chicory leaves in a bowl, season and toss with the vinaigrette.

5.  Put a layer of chicory on each serving plate, followed by a layer of pear, then more chicory Drizzle with the mayonnaise and, using a potato peeler, shave the Ovinfort over the top.

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