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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well. | 2. Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already. | 3. Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time. | 4. To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.). | 5. Take off the heat & cool. | 6. Wash or wipe the chicory heads and cut 1" to 2" off the base of each one. | 7. Separate the leaves gently and wash again if necessary. | 8. Place the leaves into an attractive flat dish or on to a serving platter. | 9. Crumble over the blue cheese & pour over the dressing. | 10. Scatter the toasted walnuts over the top & serve immediately with crusty bread. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicory lettuce	3	heads	washed cut	-	-	-	-
roquefort cheese	6	ounces		823.2693	8.1136	2.3303	86.9195
walnut	4	ounces	toasted	120.22399999999999	0.0	0.0	13.6
walnut oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
sunflower oil	3	tablespoons		360.67199999999997	0.0	0.0	40.8
dijon mustard	2	teaspoons		-	-	-	-
white wine vinegar	4	tablespoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.