Chicory, walnut and Isle of Wight blue salad

Mark Hix
·1-min read
Chicory, walnut isle of wight blue salad
Be wary of certain chicory varieties as they can be quite bitter, advises Hix - Matt Austin

At this time of year there are plenty of interesting members of the chicory family to explore: witloof (the common, bulb-shaped Belgian endive), puntarelle (a green, spidery-leafed plant with tasty hearts) and the treviso family, including the fine-leaved spider treviso. These are all great options for salads. Just be cautious with some varieties – they can be quite bitter. A mix of chicory works beautifully in this salad.

Overview

Prep time

10 mins

Cook time

10 mins

Serves

4

Ingredients

For the dressing

  • 1 tbsp cider vinegar

  • 1 tsp clear honey

  • 2 tsp Dijon mustard

  • 4 tbsp vegetable or corn oil

For the salad

  • 24 walnuts

  • 1 tbsp rapeseed oil

  • 6 heads of chicory, leaves separated

  • 100-120g Beenleigh Blue or another firm blue cheese

Method

Step 1

Heat the oven to 220C/ 200C fan/gas mark 7.

Step 2

Whisk together the dressing ingredients in a small bowl and season. Leave to one side.

Step 3

In a separate bowl, toss the 24 walnuts in the 1 tbsp oil and season. Transfer to a baking tray lined with parchment, making sure they’re evenly spaced. Lightly toast in the oven for 5-10 minutes, until turning golden. Alternatively you can heat them under the grill for a few minutes, or in a pan.

Step 4

Put the 6 heads of chicory leaves in a bowl and mix through the dressing. Season to taste. Arrange on plates or in bowls and scatter over the nuts.

Step 5

Grate the 100-120g Beenleigh Blue cheese or break it into pieces and scatter over the salad.

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