During the season of excess, guests will appreciate this simple salad

SERVES 8
PREPARATION TIME 5 minutes

60 g walnut pieces
1 tablespoon white wine vinegar
1 tablespoon walnut oil
2 tablespoons sunflower oil
1/2 teaspoon caster sugar
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
3-4 heads chicory (use only the light green/yellow leaves, picked over and washed)
150 g Roquefort cheese, crumbled
1 bag organic vegetable crisps

Pre-heat the oven to Gas Mark 5 (190°C, 375°F). Scatter the walnut pieces on a shallow baking tray and roast them in the oven for 8-10 minutes, ensuring that they don't burn. Whisk the vinegar, oils, sugar, mustard, salt and pepper in a large salad bowl. Add the chicory, walnut pieces, Roquefort cheese and vegetable crisps. Gently toss the salad and divide between 8 plates. Serve with warm walnut bread.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB