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.
heads of chicory
(Granny Smith or Braeburn)
white wine vinegar
tablespoons best-quality walnut oil
stick, finely sliced
tablespoons extra-virgin olive oil
finely chopped fresh chives
& Fresh Ground Pepper
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
To make the dressing, whisk the mustard, vinegar and
then trickle in the walnut oil and olive oil, whisking constantly.
Season to taste with 2
pinches of salt and 2 pinches of pepper.
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.