50g/1¾oz blue cheese, crumbled (keep some aside to scatter over the endive leaves)
2 tbsp white wine vinegar or cider vinegar
3 tbsp walnut or hazelnut oil
3 tbsp sunflower oil
dash of lemon juice
salt and freshly ground black pepper, to season
2 endives, leaves only
Process all the dressing ingredients together in a food processor, adding just enough lemon juice to sharpen up the flavour.
Add salt and pepper to taste.
Toss the endive leaves in the dressing, and serve.
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Cranberry and Cumberland sauce
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