Roquefort, Walnut and Chicory Salad

Roquefort, Walnut and Chicory Salad

Course: StarterCuisine: English


Cooking time




For the salad:
16 small heads of chicory
1 apple, such as Granny Smith or Braeburn
75g (3oz) Roquefort cheese
100g (4oz) walnuts, chopped
1 celery stick, finely sliced
1 tbsp finely chopped fresh chives

For the dressing:
1 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp water
2 tbsp best-quality walnut oil
2 tbsp extra-virgin olive oil
Sea salt and freshly ground black pepper


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.

Halve the apple, remove the core and slice or dice finely. Crumble the Roquefort on to a plate and chill while you prepare the dressing.

Preparing 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.

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 with the chopped chives.