Introduction :

This delicious salad has a wonderful crisp, clean flavour and is very refreshing. The slight bitterness of the chicory is offset by the sweetness of the honey in the dressing.

For a more substantial lunch or supper, we love it with roast chicken legs, rubbed with olive oil and salt and cooked for ½ hr in a hot oven until golden and cripsy. There is something about blue cheese and chicken together. Some crusty bread would also be good for mopping up purposes.

Stilton cheese can be used instead of the creamier blue cheeses, as can Roquefort or Gruyere.

Method :

1. Dry fry the strips of bacon in a frying pan or saucepan until it begins to turn golden brown. There is no need to add any fat as it will render its own. Set aside.
2. Make the dressing by whisking together all the ingredients.
3. Separate the chicory leaves and arrange on four plates for a starter or two, if serving as a main course. Crumble over the blue cheese followed by the walnuts and finally the bacon.
4. Whisk the dressing again until it has emulsified and spoon a little over the salad on each plate.