Chicory Salad with Gorgonzola Sauce

Have fun preparing this mushroom dish!

Grind the Gorgonzola, whipped cream and yogurt with a hand blender. If necessary, add more whipped cream or yogurt. Salt, pepper and white wine vinegar to taste.

Cut the chicory into small pieces (do not forget to cut out the stalk), and rinse well while warm. Cut pear(s) into slices and add to chicory form, chop walnuts a little. Fold in sauce.

Tips: Hearty leaf salad

and carefully, stirring continuously, add the milk.

In this roux the crumbled cheese form and let melt. Season with a little nutmeg. Add any steaming liquid from the chicory. Pour the sauce over the steamed chicory stems.

You can also serve the vegetables au gratin (baked until golden brown): Place the steamed chicory in a shallow gratin dish, pour the sauce over it and place under the broiler for 2 to 5 minutes.

(Serve with air-dried or cooked ham and a little baguette bread).

Kitchen tips:

If you don’t like the relatively strong flavor of Gorgonzola, you can choose another type of cheese. Leftover cheese works well.

Chicory is enormously versatile. When steamed, it goes well with many other vegetables: onions, tomatoes, mushrooms. It also goes well with exotic spices such as curry, cardamom and ginger.

Chicory as a leaf salad is possibly even more variable. It tastes very good in rather sweet

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