Vegetarian mains
Chicory with blue cheese and walnuts
Chicory is a lovely winter salad leaf – bittersweet and crunchy. Here, is gives a great contrast to the creamy richness of the cheese and the sweet walnuts. This works well with most kinds of blue cheese.
Ingredients
- 4 heads chicory
- lemon juice
- 30g butter
- 125g blue cheese - Roquefort or a local blue
- 100ml double cream
- handful of toasted walnuts, slightly crushed
- salt and pepper
Method
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Step 1
Quarter the chicory heads and blanch in boiling water with lemon juice for 2 minutes.
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Step 2
Drain, cool and make sure that all the excess water is pressed out.
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Step 3
Heat the butter until brown and add the chicory. Cook until chicory is coloured. Season well.
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Step 4
Heat the crumbled cheese and cream together gently until the cheese starts to melt. Season with pepper to taste.
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Step 5
Stir the cheese mixture into the chicory, bubble down until it coats the chicory. Sprinkle with walnuts.