Still in the grip of Canapé Fever here in the g&g household. At this rate I shall have to host a cocktail party just to use them up. This recipe is a particular favourite – seasonal and simple. (It makes a delicious salad too should you prefer not to prissy around with canapés):
Blue Cheese and Apple Salad in Chicory Spoons
- 1 chicory heart
- 1 eating apple
- A good chunk of creamy blue cheese (Bledington Blue, Perl Las, Roquefort and the like)
- A handful hazelnuts
- 4 tbsp light olive oil
- 1 tbsp sherry vinegar
- 1/2 tsp dijon mustard
Makes about 10 spoons.
Break the chicory into leaves which will form your ‘spoons’ and set aside. Core and chop the apple into small chunks, then crumble the blue cheese and mix the two together in a bowl. Next, roughly chop the hazelnuts and add to the bowl. Finally, make the dressing by popping the oil, vinegar, mustard and a little salt in a jar and shaking vigorously. Toss the salad in the dressing, spoon into the chicory leaves and serve whilst wearing your finest cocktail dress.