Pickled walnuts are a special treat around the family with cold turkey on Boxing Day but this easy starter is my very favourite way of serving them. Measurements for the dressing can vary according to taste.

Tender part of a curly endive
3 tbsp white wine vinegar
9 tbsp olive oil
1-2 tsp Dijon mustard
40 – 50g creamy blue cheese (such as Dolce Latte or Gorgonzola) broken into small chunks
6 pickled walnuts,cut into quarters

Wash and dry the endive and arrange it on four serving plates.

Blitz the olive oil,vinegar, mustard and half the cheese in a blender. Add a little water if the sauce becomes too thick. Spoon the dressing over the endive and arrange the remaining pieces of blue cheese and quartered walnuts on top.

If there is time, boil a little of the juice from the jar of walnuts in a saucepan to reduce by half. Allow to cool and spoon around the salad before serving.