Recipe: Roquefort, walnut and chicory salad

Roquefort comes from the Auvergne region of France and is a very rich cheese with a strong and spicy taste. This simple salad is a perfect way to appreciate the flavour of Roquefort and the crisp, slightly bitter leaves of chicory. It's also lovely topped with a few frazzled strips of pancetta. Serves 4.For the salad:8 small heads of chicory1 Braeburn apple cored then finely sliced75g Roquefort cheese100g walnut halves1 celery stick finely sliced1 tablespoon finely chopped fresh chives

For the dressing:1 teaspoon Dijon mustard1 tablespoon white wine vinegar2 tablespoons water2 tablespoons walnut oil2 tablespoons extra-virgin olive oilsea salt and freshly ground black pepper1. Cut the base off the chicory and remove any damaged outer leaves. 2. Cut each chicory head in four lengthways and set aside. Crumble the Roquefort onto a plate and chill while you prepare the dressing. 3. For the dressing, whisk the mustard, vinegar and water together, then add the walnut oil and olive oil whisking constantly. Season to taste with salt and pepper. 4. Arrange the chicory leaves, walnuts, apple, celery and Roquefort in a large serving dish or individual plates. 5. Pour over the dressing and top with the chopped chives.


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