1 tbsp balsamic vinegar
2 tbsp olive oil
2 heads chicory
100g bag rocket
1 stalk celery, chopped
50g grape (we used Muscat)
140g blue cheese (Roquefort is best)
Serves - 2
Whisk together the vinegar and olive oil until well blended, then stir through a little salt and pepper to taste.
To serve, tear the leaves off the chicory and put into a bowl with the rocket.
Slice the grapes in half, remove the seeds, then add to the bowl with most of the dressing.
Gently toss everything together until the leaves are coated, then arrange on 4 serving plates.
Crumble over the cheese and top with a scattering of celery. Drizzle with the remaining dressing to serve.
Recipe adapted from: Good Food