Chicory-Endive Roquefort And Walnut Salad - cooking recipe

Ingredients

SALAD
3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
DRESSING
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

Preparation

To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
Take off the heat & cool.
Wash or wipe the chicory heads and cut 1\" to 2\" off the base of each one.
Separate the leaves gently and wash again if necessary.
Place the leaves into an attractive flat dish or on to a serving platter.
Crumble over the blue cheese & pour over the dressing.
Scatter the toasted walnuts over the top & serve immediately with crusty bread.