Ingredients
For the chicory canapés
1 head of chicory, divided into 6 individual leaves
55g/2oz goats' cheese, crumbled
55g/2oz cooked new potatoes, chopped
55g/2oz cooked peas
30g/1oz walnuts, roughly chopped
For the dressing
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp clear honey
1 tsp wholegrain mustard
salt and freshly ground black pepper

Method
1. Place the six chicory leaves on a serving plate.
2. In a small bowl, mix the goats' cheese, potatoes, peas and walnuts together until combined.
3. For the dressing, in a small bowl whisk together all the dressing ingredients and mix in the goats' cheese and potato mixture.
4. Spoon the goats' cheese mixture into the chicory leaves and season with salt and freshly ground black pepper.
5. Chill until required and serve.