River Cottage

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.

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.

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.