Chicory with Walnuts and Stilton
|Walnut pieces||2 Ounce (50 Gram)|
|Chicory heads||3 Large|
|Vegetarian stilton||4 Ounce (100 Gram)|
|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)|
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.