The rich flavours in this chicory salad makes a colourful autumnal dish. The sweetness of the walnuts goes well with the bitter chicory leaves and the sharpness of the blue cheese.
Preparation: 30 minutes
Cooking: 15 minutes
300ml single cream
300g blue cheese
300g walnut halves
600g chicory leaves, a mix of white and red ones
4 tbsp caster sugar
Ground black pepper
Cut off the root end of the chicory. Carefully separate the leaves and wash them.
Dry them thoroughly and arrange on a serving plate.
Cut the blue cheese in pieces and put it in a large saucepan.
Add the single cream to the cheese.
Warm at low temperature, stirring regularly, until everything has melted. Season to taste.
While you are making the blue cheese sauce, put the walnuts in another saucepan with the sugar and stir well.
Cook them over a medium to high heat for 5 minutes until the sugar has caramelised.
Pour the warm sauce on the chicory leaves and sprinkle with the caramelised walnuts. Serve immediately.