Ingredients
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3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
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6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
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4 ounces toasted fresh walnut pieces
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1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
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3 tablespoons sunflower oil
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2 teaspoons Dijon mustard
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4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
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1 teaspoon sugar
Instructions
- To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
- Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
- Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
- To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
- Take off the heat & cool.
- Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
- Separate the leaves gently and wash again if necessary.
- Place the leaves into an attractive flat dish or on to a serving platter.
- Crumble over the blue cheese & pour over the dressing.
- Scatter the toasted walnuts over the top & serve immediately with crusty bread.