Photograph: Jan Baldwin
For the dressing, in a large bowl, use a spatula to cream the 100g Roquefort to a smooth paste. Add the vinegar and 3 tablespoons warm water; whisk until smooth. Gradually whisk in the olive oil little by little; season to taste with freshly ground black pepper.
Toss the chicory, walnuts, pear, celery and two thirds of the crumbled cheese into the dressing. Arrange on two serving plates, crumble over the remaining cheese, sprinkle over the chives and drizzle with balsamic vinegar.
Get ahead: make the dressing a few hours ahead.
Kitchen secret: keep the cheese for the salad nice and chilled so it crumbles easily.
This recipe is taken from Kitchen Secrets by Raymond Blanc (Bloomsbury, £25)