Chicory salad

Ingredients

• Walnuts: 100g. chopped
• Dijon mustard: 2 tbsp
• Rice vinegar: 6 tbsp
• Balsamic vinegar: 3 tbsp
• Lemon juice: 1 tbsp
• Black pepper: to taste
• Olive oil: 125ml
• Radicchio: 1 head
• Chicory: 4 heads
• Blue cheese: 100g. crumbled

Instructions

1. 1

   Add the chopped walnuts to a dry saucepan over a medium heat and toast for 5 minutes. Remove from the pan and set aside.

2. 2

   Whisk the Dijon mustard,rice vinegar,balsamic vinegar,freshly squeezed lemon juice and black pepper in a small bowl. Pour in the olive oil whilst continuing to whisk.

3. 3

   Slice the radicchio in half and remove the core. Halve again and slice into 1-inch pieces. Trim the chicory and peel off a selection of the leaves,leaving them whole. Slice the rest of the chicory into small pieces.

4. 4

   Add the radicchio and chicory to a large mixing bowl and toss together. Crumble in half of the toasted walnuts and blue cheese. Pour the dressing over the top and toss to coat.

5. 5

   Plate the whole chicory leaves on a plate in a circle. Place the salad on top and scatter with the rest of the walnuts and blue cheese to serve.