INGREDIENTS
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70ml milk
150g crème fraîche or sour cream
240g mayonnaise
100ml natural yogurt
200g blue cheese, crumbled
10g Worcestershire sauce
A few drops Tabasco
8g salt
4g finely crushed black pepper
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Assembly (per portion)
2 heads of endive, leaves separated
20g toasted walnuts
20g blue cheese, lightly crumbled
1 tsp finely chopped chives
30ml blue cheese dressing
Method
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Blue Cheese Dressing
Place all the ingredients into a blender and blend until smooth and creamy.
Check seasoning and acidity, adjusting if needed.
Transfer to a squeezy bottle and chill until required.
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Assembly
Place the endive leaves into a bowl, add the walnuts, crumbled blue cheese and chives.
Dress lightly with the blue cheese dressing, mix gently and season if needed.
Arrange neatly in a bowl, stacking the leaves for height.