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Chicory With Walnuts And Stilton

Chef.Foodie's picture
Ingredients
  Walnut pieces 2 Ounce (50 Gram)
  Chicory heads 3 Large
  Vegetarian stilton 4 Ounce (100 Gram)
For dressing
  Walnut oil/Hazelnut oil 1 Tablespoon
  Sunflower oil 3 Tablespoon
  Dijon mustard 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Single cream 7 Fluid Ounce (200 Milliliter)
Directions

1. To make the dressing, whisk the oils, mustard and vinegar together with a large pinch of salt and plenty of freshly ground black pepper. Pour in the cream in one go and stir with a spoon Keep at room temperature until serving. You can make the dressing up to 2 days ahead and chill in an airtight container.
2. Heat a large pan over high heat and throw in the walnuts. Toast for 10 mins until they turn a deep golden colour, then tip onto a plate and leave to cool. Cut the base off each chicory, then peel away the leaves. Wash if necessary and place on a large serving platter. Crumble over the cheese, pour over the dressing, then scatter with walnuts. Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Toasted
Dish: 
Dry Curry
Ingredient: 
Walnut
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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