2-3 Heads of fresh chicory (Yorkshire chicory if you can find it!)
2 large Cos lettuces, or similar (Little Gems work well)
60g Walnuts (French or Californian are the best, and make sure they’re not old, as they can be very bitter)
2 large ripe Williams pears
2 Sticks celery
150-200g Roquefort cheese, diced
For the dressing:
150ml Walnut oil
50ml Olive oil
3 tbsps cider vinegar
2 tsp mustard
a teaspoon of sugar
S&P
A teaspoon of poppy seeds
First, make the dressing. Take a dry frying pan, and lightly toast the poppy seeds.
Whisk the mustard, a little salt and pepper and the sugar until smooth, then whisk in the cider vinegar. Slowly add the walnut oil and the olive oil, whisking until you have a smooth, thick dressing. Tip in the toasted poppy seeds.
Prepare the salad leaves. Pick over the cos leaves, washing if necessary, and separate the chicory leaves. Arrange in a large bowl. Take the stringy ribs from the celery, trim the stalks, and thinly slice the stalks. Sprinkle the pieces over the salad. Cut the pears into thin wedges, removing the pips. Arrange on top of the salad. In the dry frying pan, quickly toast the walnuts, being careful not to scorch them, and toss into the salad.
Finish with the cubes of Roquefort, and toss the whole lot together in the dressing just before you’re about to serve it.
