Stilton and chicory salad

by Paul Foster
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servings4
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