Radicchio, Chestnut and Blue Cheese Salad with a Citrus, Grain Mustard and Honey Dressing

Bitter leaves, salty cheese, sweet waxy chestnuts: this is a winter salad that I can't confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it.

I make this dressing — which truly deserves stand-alone billing — a lot. It's perfect with all robust bitter leaves, but, used a little more sparingly, also with any lettuce with a bit of crunch to it. When I want more than just a sprinkle of salt, a spritz of lemon juice and a glug of extra-virgin olive oil on a salad, this has now become my default dressing, and I make it in weekly batches.

And I can report that you can use walnuts rather than chestnuts very successfully here, too.

For US cup measures, use the toggle at the top of the ingredients list.

Bitter leaves, salty cheese, sweet waxy chestnuts: this is a winter salad that I can't confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it.

I make this dressing — which truly deserves stand-alone billing — a lot. It's perfect with all robust bitter leaves, but, used a little more sparingly, also with any lettuce with a bit of crunch to it. When I want more than just a sprinkle of salt, a spritz of lemon juice and a glug of extra-virgin olive oil on a salad, this has now become my default dressing, and I make it in weekly batches.

And I can report that you can use walnuts rather than chestnuts very successfully here, too.

For US cup measures, use the toggle at the top of the ingredients list.