Chicory with Walnuts and Stilton Recipe
Ingredients
| 50 g/2 oz walnut pieces | ||
| 3 large heads chicory | ||
| 100 g/4 oz vegetarian Stilton | ||
| 1 tbsp walnut or hazelnut oil | ||
| Sunflower oil | 3 Tablespoon (FOR THE DRESSING) | |
| Dijon Mustard | 2 Tablespoon (FOR THE DRESSING) | |
| White wine vinegar | 2 Tablespoon (FOR THE DRESSING) | |
| 200 ml/7 fl oz single cream | ||
Directions
1. To make the dressing, whisk the oils, mustard and vinegar together with a large pinch of salt and plenty of freshly ground black pepper. Pour in the cream in one go and stir with a spoon Keep at room temperature until serving. You can make the dressing up to 2 days ahead and chill in an airtight container.
2. Heat a large pan over high heat and throw in the walnuts. Toast for 10 mins until they turn a deep golden colour, then tip onto a plate and leave to cool. Cut the base off each chicory, then peel away the leaves. Wash if necessary and place on a large serving platter. Crumble over the cheese, pour over the dressing, then scatter with walnuts. Serve with crusty bread.
2. Heat a large pan over high heat and throw in the walnuts. Toast for 10 mins until they turn a deep golden colour, then tip onto a plate and leave to cool. Cut the base off each chicory, then peel away the leaves. Wash if necessary and place on a large serving platter. Crumble over the cheese, pour over the dressing, then scatter with walnuts. Serve with crusty bread.
Chef
