* large bunch of salad leaves * 4 – 5 plums * 2 chicory bulbs * 60g blue cheese * large fistful of whole hazelnuts * 10 tbsp. hazelnut oil * 2 tbsp. apple cider vinegar * 1 tbsp. white sugar * fresh chives (for garnish)
**METHOD**
1. Preheat oven to 190)°C (380°F). Mix vinegar with the oil and sugar, a generous pinch of salt and some black pepper. Lay the hazelnuts out on a flat baking sheet and roast for a few minutes. Place them in a clean tea towel and rub around to remove the skins. Bash with a rolling pin or chop them up and add them to the dressing. 2. Cut the plums in half, give them a twist and remove the stones with a paring knife and spoon. Slice into quarters and sear the cut sides on a very hot grill pan. 3. Whisk the dressing in a large bowl. Assemble the salad by tossing the leaves and chicory in the dressing and layering it up on plates or a large platter, scattering the plums around. spoon the hazelnuts from the dressing over the top and garnish with small chunks of blue cheese and freshly chopped chives.
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**Grilled Plums, Blue Cheese & Chicory with Roast Hazelnut Dressing**
Serves 4.
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**INGREDIENTS**
* large bunch of salad leaves
* 4 – 5 plums
* 2 chicory bulbs
* 60g blue cheese
* large fistful of whole hazelnuts
* 10 tbsp. hazelnut oil
* 2 tbsp. apple cider vinegar
* 1 tbsp. white sugar
* fresh chives (for garnish)
**METHOD**
1. Preheat oven to 190)°C (380°F). Mix vinegar with the oil and sugar, a generous pinch of salt and some black pepper. Lay the hazelnuts out on a flat baking sheet and roast for a few minutes. Place them in a clean tea towel and rub around to remove the skins. Bash with a rolling pin or chop them up and add them to the dressing.
2. Cut the plums in half, give them a twist and remove the stones with a paring knife and spoon. Slice into quarters and sear the cut sides on a very hot grill pan.
3. Whisk the dressing in a large bowl. Assemble the salad by tossing the leaves and chicory in the dressing and layering it up on plates or a large platter, scattering the plums around. spoon the hazelnuts from the dressing over the top and garnish with small chunks of blue cheese and freshly chopped chives.