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    Chicory and Roquefort Salad

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    Chicory and Roquefort Salad

    "I love the creaminess of Roquefort in this, though if you have a large wheel of Stilton at home over Christmas, you may prefer to make the salad with that."

    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 8


    • Dressing
    • 3 tsp Dijon mustard
    • 6 tbsp olive oil
    • 2 tbsp lemon juice or white wine vinegar
    • ½ tsp caster sugar
    • 6 chicory bulbs
    • 200g Roquefort, rind removed
    • 200g shelled walnuts, toasted


    1. Remove the leaves from each chicory bulb and pile onto a platter. Crumble the Roquefort and coarsely chop the walnuts. Scatter the cheese and nuts over the leaves.
    2. Whisk the dressing ingredients together, or shake them up in a jam jar, and season with pepper. Just before serving, drizzle the dressing over the salad.

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