Blue Cheese and Redcurrant Salad
100g/3½oz mixed curly endive, radicchio and chicory (Belgian endive)
175g/6oz Gorgonzola or Danish blue, crumbled
125g/4oz fresh redcurrants
For the dressing
2 tbsp redcurrant jelly
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper
1 To make the dressing, put the redcurrant jelly, vinegar, mustard and oil in a small bowl and whisk together. Season to taste with salt and pepper.
2 Arrange the mixed salad leaves on a large plate and crumble the blue cheese over the top.
3 Spoon the dressing over the salad, sprinkle with redcurrants and serve.