Gordon Ramsay\'s Great British Pub Food

SERVES 4

4 heads of chicory

7Sg stilton

60g walnuts, toasted

and lightly crushed

DRESSING
11/2 tbsp runny honey
11/2 tbsp English mustard
3 tbsp walnut oil
3 tbsp olive oil
sea salt and black pepper

88 STARTERS

Chicory, walnut and

stilton salad

This delectable starter can be thrown together in a matter of

minutes. Serve it on a large platter, making sure each chicory

leaf is cradling some crumbled stilton, crushed walnuts and

dressing - then you can dispense with the cutlery.

Trim the bases of the chicory and separate the large outer leaves.

(Save the tiny leaves a round the core for another salad). Arrange the

leaves around one large or two smaller platters. Crumble over the

stilton and scatter over the crushed walnuts, distributing them

evenly among the leaves.

In a small bowl, whisk together the ingredient s for the dressing,

seasoning with salt and pepper to taste. Drizzle th _ dressing lightly

over the salad. Serve immediately as a casual starter ur a canape, with

a glass of white wine.