This simple, wintry salad from Paul Foster blends and fuses the sour and salty flavour of Stilton with sharp chicory. Serve with anything from a pork pie to a beef burger, or if you prefer you can serve it on its own as a light starter.
Fill a pan with the water, sugar and vinegar and bring to the boil. Pour the liquid over the shallots and leave to cool
50ml of water
50g of caster sugar
50ml of white wine vinegar
3
Cut the chicory into long slices. Crumble the stilton into a bowl, add the capers and rocket and dress with the drained shallots and rapeseed oil. Serve
Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.
