Chicory Stilton and Walnut Salad

Serves: 6

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Total Time: 20

Prep Time: 15

Cook Time: 5

• 200 gram(s) stilton, crumbled
• 75 ml double cream
• 1 whole(s) nutmeg, to grate
• Milk, as needed
• 2  Cox's apples, cored and sliced
• Juice of ½ lemon
• 1 head(s) each green and red chicory
• 3  handfuls watercress
• 50 gram(s) walnuts, toasted

Method

1. Put 125g (4oz) stilton into a pan with cream and a grating of nutmeg. Stir over a gentle heat until bubbling. Thin with a little milk if too thick.
2. Toss the apple in the lemon juice in a bowl. Cut the chicory into bite-sized pieces and add to the bowl with the watercress. Season; toss. Divide among six plates along with the toasted walnuts and remaining stilton. You can make the stilton dressing a couple of hours in advance, then reheat it gently just before serving. Drizzle dressing over salad and serve at once.

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