Starter, Chicory salad with Roquefort and walnuts.
So after ham, figs, veggies and dip for the canapés and the first of three courses I thought that a tasty salad would be a good start so as not to over do it, especially if it turns out to be a late dinner.
I have eaten this starter in a local restaurant back home and it was simple yet delicious. I thought I would include it in my menu as here in the Alps there is a ton of chicory in the supermarket and I think it has a great wintery, bitter crispness. And being France there is cheese a plenty, so no problems there with the Roquefort!!!!! Also it can be served to carnivores and herbivores alike!! No messing about making two starters!! Although saying that Mr is a complete fusspot so he had more Prosciutto canapés and some cheese instead of this lovely salad!!
So easy to make.
· 1 head/bulb chicory washed, trimmed and separated
· 50g Roquefort cheese crumbled
· 50g walnuts crumbled
· 2 tablespoons extra virgin olive oil
· 1 tablespoon of white wine vinegar
· Half teaspoon Dijon mustard
· Salt and pepper to taste
After mixing the dressing (feel free to add more/less oil/vinegar if necessary), toss the chicory leaves in it. Lay the leaves in a dish, scatter the cheese and the walnuts over the leaves and voila!!!
This always comes out as it should, you would have to be really rubbish to get this recipe wrong!!!
Come back tomorrow for the main course!