26 December 2012,23:07 by

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Makes :

Preparation Time :
1 hour 25 minutes

Preparation Method :

  • Cut the edges off and select 20 - 24 best, boat-shaped leaves, then rinse them and pat dry.
  • The Dressing: Mix the oil, vinegar, mustard, sugar with salt and pepper to taste in a screw-top jar and shake until blended.
  • Adjust the seasoning, then set aside until ready to use.
  • Put the cheese and pecans in a bowl and gently toss together. Add 2 tablespoons of the dressing and toss again.
  • Arrange the chicory leaves on serving platters, then put a teaspoon of the cheese and pecans toward the pointed end of each leaf.
  • Add some snipped salad cress to each to garnish. Cover and chill for up to an hour.


  • 3 medium-sized heads chicory
  • 125 grams bleu cheese, such as Stilton, finely crumbled
  • 4 tablespoon pecan halves, very finely chopped
  • 1 punnet salad cress

For the dressing

  • 90 ml extra-virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and pepper

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