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Chicory, walnut and Roquefort salad

Try using British cheeses such as Stilton, Blue Vinney, Yorkshire Blue or Barkham Blue in Raymond Blanc's simple, yet delicious salad. Serves 4.
From Raymond Blanc Kitchen Secrets (S2)

For the dressing
50g/2oz Roquefort cheese, at room temperature
4 tsp warm water
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
pinch freshly ground black pepper
For the salad
4 small heads chicory, cut in quarters lengthways
100g/4oz walnuts, roughly chopped
1 medium pear or apple, ripe but firm, core removed, halved, finely sliced
1 celery stalk, finely sliced
80g/3oz Roquefort, chilled, crumbled
8 fresh chives, finely chopped

For the dressing, cream the Roquefort, using a spatula, in a large bowl until you have a smooth paste.
Whisk in the warm water and vinegar until smooth and well combined.

Gradually whisk in the olive oil, a few drops at a time, then season to taste with the freshly ground black pepper. (The cheese is naturally salty so you will not need to add extra salt.)

To make the salad, toss the chicory, walnuts, pear (or apple), celery and two-thirds of the crumbled Roquefort into the dressing, then arrange on a large serving plate.

To serve, sprinkle over the remaining cheese and the chopped chives.

Tip

For simple canapés, finely chop the salad ingredients, mix with the dressing and spoon onto whole chicory leaves, small pieces of celery or toasted crostini.