Stilton & Chicory Salad Recipe
4
30 minutes
Ingredients
- 200g of Colston Basset stilton
- 2 banana shallots
- 50ml of water
- 50g of caster sugar
- 50ml of white wine vinegar
- 2 white chicory, sliced
- 50g of baby capers
- 100g of rocket
- 50ml of extra virgin rapeseed oil
Method
1
First, cut the shallots into wafer thin slices (use a mandolin if possible)
- 2 banana shallots
2
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
- 2 white chicory, sliced
- 200g of Colston Basset stilton
- 50g of baby capers
- 100g of rocket
- 50ml of extra virgin rapeseed oil