Cut off the root ends of chicory.
Dry them well.
Roll in a cloth and store in the vegetable compartment of the refrigerator.
Roquefort Dressing: Blend in a liquidizer 2 oz. vinegar, 2 tablespoons sherry, 1/4 teaspoon salt, 1/4 teaspoon pepper and scant 3 oz. roquefort cheese.
Store in a cool place.