Chicory and Roquefort salad with walnuts

Name: Chicory and Roquefort salad with walnuts
Prep time: 20 min
Total time: 20 min
Yield: 4
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

20 mins
easy
4

Recipe by

Jeff Baker

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

Introduction

Light and delicate, served as the ideal side for a fish dish or as a meal on its own.

Method

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

Add the soured cream and stir until mixed well.
Slowly whisk in the olive oil and white wine vinegar and season with the freshly ground black pepper.
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.
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