• 3 heads of chicory
  • 125g Roquefort cheese
  • 100g walnuts, chopped
  • honey to drizzle
  1. Seperate and wash your chicory leaves without tearing them.  Dry the leaves and arrange on a platter.
  2. Crumble some Roquefort cheese into each chicory leaf. Sprinkle a few chopped walnuts on top. Drizzle each leaf with a little honey.