Chicory salad with blue cheese dressing

John Torode8Source

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Ingredients

4 heads of chicory (it's nice to have a mix of 2 red and 2 white)

4 tbsp olive oil

200g blue cheese (stilton or similar)

2 tbsp white wine vinegar

75ml double cream

juice ½ lemon

4 tbsp crème fraîche

Method

Slice the base off each chicory and peel off the leaves until you reach the core, which you can either cut into quarters or leave whole. Arrange the leaves on a platter.

Drizzle the chicory with a little olive oil and season with salt and pepper. Crumble half the blue cheese over the chicory, then mix the remaining cheese with the vinegar, squashing with a fork to make it creamy. Add the cream, lemon juice and crème fraîche, then whisk together. Adjust the seasoning, spoon over the salad and serve.