Roquefort, Walnut, and Chicory Salad

Roquefort comes from the Auvergne, a region of France that British people have a particular affection for.  It is a very rich cheese with a strong, spicy taste.  This simple salad is one of the best ways to appreciate its flavour.  Make sure the cheese is well chilled before use, so you can crumble it easily. Choose the walnut oil carefully; if old, they will taste rancid and unpleasant.
Salad Ingredients:   Dressing Ingredients:
16 small heads of chicory   1 tablespoon Dijon mustard
1 apple (Granny Smith or Braeburn)   1 tablespoon white wine vinegar
75g (3oz) Roquefort cheese   2 tablespoons water
100g (4oz) walnuts, chopped   2 tablespoons best-quality walnut oil
1 celery stick, finely sliced   2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh chives   Sea Salt & Fresh Ground Pepper

1. Preparing the salad ingredients.  Cut the base off the chicory and remove any damaged outer leaves.  Cut each chicory  head in half lengthways and set aside.
2. Halve the apple, remove the core and slice or dice finely.  Crumble the Roquefort on a plate and chill while you prepare the dressing.
3. Prepare the dressing.  To make the dressing, whisk the mustard, vinegar and water together, then trickle in the walnut oil and olive oil, whisking constantly.  Season to taste with 2 pinches of salt and 2 pinches of pepper.
4. Finishing the salad.  Mix the dressing with the chicory, walnuts, apple, celery and two-thirds of the Roquefort.  Arrange on a large serving dish or individual plates.  Scatter the remaining Roquefort over the salad and top off with chopped chives.  Serves 3-4.