Ingredients
4 heads of belgium endive
75 g. stilton (2 1/2 generous ounces)
60 g (little over 2 oz) walnuts, toasted and lightly crushed
Dressing:
1 1/2 tablespoons of runny honey ( warmed slightly so it is runny)
1 1/2 Tablespoons English mustard (I used Coleman’s dry)
3 Tablespoons walnut oil
3 Tablespoons olive oil
Sea salt and black pepper
Preparation
Dressing; In a small bowl, whisk together the ingredients for the dressing. Seasoning with salt and pepper to taste.
Trim the bases of the Belgium endive and separate the large outer leaves.(Save the tiny leaves around the core for another salad). arrange the leaves around one large or two smaller platters. Crumble the stilton. Place a small amount of the stilton and crushed walnuts on each leaf. Drizzle the dressing lightly over each leaf and filling.
