Witloof, blue cheese and walnuts
Ingredients
Serves 3
2 heads witloof, leaves separated, sliced
30g blue cheese, sliced
1-2 Tbsp walnuts
ΒΌ cup fig and pear chutney, or a fruity chutney
Method
Arrange witloof leaves on a serving dish.
Top with cheese and walnuts.
Serve chutney alongside.