Ingredients
For the dressing
50g/2oz Roquefort cheese
2 tbsp soured cream or crème fraîche
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar
pinch freshly ground black pepper
For the salad
16 chicory heads, halved lengthways
100g/3½oz walnuts, shelled and roughly chopped
1 pear, halved, cored, finely sliced
1 stick celery, finely sliced
80g/3oz Roquefort cheese, crumbled
2 tsp finely chopped fresh chives
Method
1. For the dressing, using a wooden spoon, cream the Roquefort cheese in a small bowl. Add the soured cream and stir until smooth. Gradually whisk in the olive oil and white wine vinegar and season with the freshly ground black pepper.
2. 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.
