4floz (125ml) extra virgin olive oil

2 fat cloves of garlic, finely sliced

4 thick slices bread, cut in 1/2-inch (1.25 cm) cubes

2 oz (50 g) pecan halves

2 tbsp fresh lemon juice

3 tsp white wine vinegar

1/2 tsp each salt and caster sugar

10 grinds of black pepper

2 packs of frisée

6 small heads of chicory (Belgian endive), cut lengthwise into 4

3 oz (75 g) crumbled firm blue cheese