Chicory and Roquefort salad with walnuts

  • Prep time
  • Difficulty easy
  • Serves 4
Chicory and Roquefort salad with walnuts

Ingredients

  • 50g/2oz Roquefort cheese
  • 2 tbsp soured cream or crème fraîche
  • 2 tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • Freshly ground black pepper
  • 12 chicory heads halved
  • 100g/3½oz walnuts shelled and roughly chopped
  • 1 pear, cored & finely sliced
  • 1 stick of celery finely sliced
  • 80g/3oz Roquefort cheese crumbled
  • 2 tsp finely chopped fresh chives

Cream the Roquefort cheese in a small bowl with a spoon.

  1. Add the soured cream and stir until mixed well.
  2. Slowly whisk in the olive oil and white wine vinegar and season with the freshly ground black pepper.
  3. For the salad, place the chicory, walnuts, pear, celery and two-thirds of the Roquefort in a large bowl and toss with the Roquefort dressing.
  4. Arrange the salad on a serving dish, crumble over the remaining Roquefort and sprinkle over the chopped chives.

Source: My collection - Jeff Baker - J Bakers Bistro Moderne