In my opinion blue cheese goes with anything but it’s particularly good in this Blue cheese and chicory salad with nut brittle recipe. Creamy blue cheese, sharp fresh chicory and a sweet, nutty brittle with a satisfying bite to it. Delish.
It takes about 5 minutes to make and far less time to eat it! You can use whatever blue cheese you can get your hands on… I used a gorganzola but it would work just as well with stilton, dolcetta, Danish blue or Roquefort.
The nut brittle will work with whatever you can get your hands on too – I used hazlenuts but if you don’t have them, swap them out for almonds, pinenuts or cashews – personally I don’t find peanuts work for this particular recipe.
Blue cheese and chicory salad with nut brittle recipe
Serves 2
Ingredients
2-3 heads of red chicory, leaves removed
50g blue cheese, crumbled or cubed
Handful of hazelnuts, roughly chopped
1tsp sugar
1/4tsp fresh thyme, roughly chopped
Grind of pepper
Dressing of your choice
Place the chicory leaves in a bowl and dress with a glug of dressing of your choice (I made a olive oil, lemon, mustard and honey dressing). Scatter over the cheese and set aside.
To make your nut brittle add the sugar to a small saucepan and heat until the sugar starts to melt, as soon as it does add the nuts, thyme and a grind of pepper. Turn the heat off and the nuts will start to clump together. Let it cool down for a few minutes and then break it up into small bits. Add your brittle to your salad. Toss and serve with some homemade sourdough.
