Endive with Gorganzola, Walnuts and Apricots

Cut off the ends of the endive, remove and discard the outer leaves. Separate out the inner leaves and put in a salad dish. Cut the apricots into small pieces, followed by the gorganzola. Chop the walnut pieces into four and put in a thick bottomed pan over a high heat. Stir the walnuts until they are just beginning to burn and then remove from the heat.

Make a dressing with six tablespoonfuls of olive oil to one tablespoonful of squeezed lemon juice and season with salt. Lightly dress tthe endive leaves with some of the dressing.

Put three of the endive leaves into a triangle and scatter over some of the apricot/cheese/walnut mixture  Picture  . Repeat with three more leaves on top rotated by 180°, and one more time with three more leaves.

Drizzle a little more of the dressing over the leaves etc and serve  Zoom  .