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.