- 1 head of chicory, divided into 6 individual leaves
- 55g/2oz goats' cheese, crumbled
- 55g/2oz cooked new potatoes, chopped
- 55g/2oz cooked peas
- 30g/1oz walnuts, roughly chopped
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tbsp clear honey
- 1 tsp wholegrain mustard
- salt and freshly ground black pepper
- Place the six chicory leaves on a serving plate.
- In a small bowl, mix the goats' cheese, potatoes, peas and walnuts together until combined.
- For the dressing, in a small bowl whisk together all the dressing ingredients and mix in the goats' cheese and potato mixture.
- Spoon the goats' cheese mixture into the chicory leaves and season with salt and freshly ground black pepper.
- Chill until required and serve.