Chicory-endive Roquefort And Walnut Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
• 6 ounces roquefort cheese or 6 ounces blue cheese, of your choice
• 4 ounces toasted fresh walnut pieces
• 1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
• 3 tablespoons sunflower oil
• 2 teaspoons dijon mustard
• 4 tablespoons walnut vinegar or 4 tablespoons wine vinegar
• 1 teaspoon sugar
• 1/2 lemon, juice of
• salt & freshly ground black pepper

Recipe

• 1 to make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
• 2 season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
• 3 keep the dressing at room temperature until serving. the dressing can be made up to 1 week ahead of time.
• 4 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.).
• 5 take off the heat & cool.
• 6 wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
• 7 separate the leaves gently and wash again if necessary.
• 8 place the leaves into an attractive flat dish or on to a serving platter.
• 9 crumble over the blue cheese & pour over the dressing.
• 10 scatter the toasted walnuts over the top & serve immediately with crusty bread.