Chicory Walnut and Stilton Salad

This delectable starter can be thrown together in a matter of minutes. Serve it on a large platter, making sure each chicory leaf is cradling some crumbled stilton, crushed walnuts and dressing – then you can dispense with the cutlery.

Ingredients:

4 heads of chicory

75g stilton

60g walnuts, toasted and lightly crushed

Dressing:

20-25ml runny honey

20-25ml English mustard

50ml walnut oil

50ml olive oil

Sea salt and black pepper

Method:

Trim the bases of the chicory and separate the large outer leaves – save the tiny leaves around the core for another salad. Arrange the leaves around one large or two small platters. Crumble over the stilton and scatter over the crushed walnuts, distributing them evenly among the leaves.

In a small bowl, whisk together the ingredients for the dressing, seasoning with salt and pepper to taste. Drizzle the dressing lightly over the salad. Serve immediately as a casual starter or a canapé, with a glass of white wine.