Endive with Roquefort and Walnuts

Make the Cream Dressing  Recipe  , cover and keep in a cool place

Crack open the walnuts and chop the nuts to a medium dice. Of course you can use ready chopped nuts instead.

Cut the wedge of Roquefort cheese into triangles about ¼ inch/less than a centemetre thick. Ian's great tip is to do this with a knife first dipped in hot water to prevent crumbling.

Remove the outer leaves of the endives and discard, separate the remaining leaves and put in a salad bowl. Add two tablespoonfuls of the dressing and thoroughly toss.

Arrange three endive leaves in a triangle with the ends overlapping. Sprinkle some chopped walnuts in each leaf. Repeat but with the triangle rotated through 180° and then repeat one more time  Picture  .

You definitely need a third hand for the next bit, which is to take three triangles of Roquefort and arrange on the Endive leaves again rotated by 180°. Spoon on a little of the dressing and serve  Zoom  .