Chicory 'boats' with blue cheese and hazelnuts
![Chicory 'boats' with blue cheese and hazelnuts](/uploads/media/720x770/01/6451-Chicory-%27boats%27-with-blue-cheese-and-hazelnuts.jpg?v=1-0)
Chicory 'boats' with blue cheese and hazelnuts
![Jackson and Levine](/uploads/media/100x100/07/6287-CRAFT__2017.07.jpg?v=1-0)
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
![Jackson and Levine](/uploads/media/100x100/07/6287-CRAFT__2017.07.jpg?v=1-0)
Jackson and Levine
Laura Jackson and Alice Levine set up their popular east London supper club in 2013. Their book, Jackson & Levine, Round To Ours is a collection of stress-free menus for entertaining.
Ingredients
- 3-4 heads of chicory
- 200g Roquefort cheese
- 3 tbsp finely chopped hazelnuts, toasted
- 2 tbsp chopped chives
- a few drops of truffle oil (optional)
Step by step
-
Wash and dry the chicory, removing the outer larger leaves that are too big for mouth-sized pieces. Trim the base of the leaves and arrange on a platter.
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Cut the Roquefort into 30 small slices or wedges. Fill each of the chicory leaves with a piece of the cheese, sprinkle over the nuts and the chives, and add a little drop of truffle oil, if using, on top.
Jackson & Levine Round To Ours is out now.