Roquefort, Walnut and Chicory Salad
With contrasting roquefort, walnut and chicory, this French salad recipe features simple flavours. Delicious walnut oil simply runs through the crumbled cheese.
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 walnuts and walnut oil carefully; if old, they will taste rancid and unpleasant. Should you wish, you can replace the chicory with any other salad leaves.
|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||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.