60g Stilton, at room temperature, crumbled
2 tbsp crème fraîche
2 tbsp freshly squeezed lemon juice
2 chicory heads
2 celery sticks
180g bag mixed salad leaves
3 tbsp extra-virgin olive oil
60g walnut halves, broken into
1. In a small bowl, beat 15g Stilton with the crème fraîche and lemon juice until smooth, and season to taste. Set aside.
2. Rinse the chicory and pat dry. Slice each lengthways into eighths and put in a large salad bowl. Chop the celery into 2mm slices, reserving the tops to garnish. Add to the bowl.
3. Wash the salad leaves and dry thoroughly. Add to the bowl. Toss in the oil, walnuts and remaining cheese and divide between 4 large plates. Spoon over the Stilton dressing and serve. Garnish with the celery tops.