Chicory has just come into season – a welcome relief from the root vegetables of winter and a taster for the spring vegetables to come. The stilton dressing makes this filling enough for a lunch for 2 if served with bread, or a nice starter for four.
1 chicory, separated into whole leaves
1 heaped tbsp walnuts
1 tbsp honey
1 tbsp olive oil
1 tbsp stilton (around 25g)
2 tsp white wine vinegar
1 heaped tbsp sour cream
1) Make the honeyed walnuts by placing the walnut pieces in a small frying pan and toasting on a high heat until browning. Take off the heat, stir in the honey, and then let the nuts cool on a chopping board. Separate if they are stuck together!
2) Heat the stilton in pan or in the microwave until melted, stir in the remaining ingredients. Season to taste with salt and pepper.
3) Arrange the chicory leaves on two plates, sprinkle on the nuts and drizzle over the stilton sauce.