CHICORY, WALNUT AND ROQUEFORT SALAD

Preparation 5 minutes Serves 4 To me, chicory – with its crunchy texture and beautiful bittersweet taste – is one of the best winter salad leaves. There are many varieties, but white and red make a most striking combination. If you prefer, you can use others instead, such as lamb’s lettuce, frisée and escarole.

1 firm, ripe pear or apple

4 small chicory bulbs, quartered lengthways

1 celery stick, finely sliced

100g walnuts, roughly chopped 80g Roquefort cheese, chilled

2 tsp finely chopped chives

FOR THE ROQUEFORT DRESSING

50g Roquefort cheese, at room temperature

1 tbsp white wine vinegar

2 tbsp extra-virgin olive oil

1 First prepare the Roquefort dressing. In a large bowl, cream the Roquefort cheese to a smooth paste using a spatula. Add 20ml warm water (this helps to create a smooth emulsion) and the vinegar and whisk until smooth, then gradually whisk in the olive oil. Season to taste with freshly ground black pepper.

2 To assemble the salad, halve, core and finely slice the pear or apple. Place in a salad bowl with the chicory, celery and walnuts. Crumble in two-thirds of the Roquefort, add the dressing and toss gently. Crumble the remaining Roquefort over the salad and sprinkle with the chives to serve.