Endive salad with tuna confit & roquefort cheese

Endivias con atún confitado y rocafort

SERVES 4

100 ml (3½ fl oz) thin (pouring) cream

60 g (2¼ oz) roquefort cheese (or soft blue cheese of choice)

4 endive (chicory)

100 g (3½ oz) tuna confit, or tinned tuna

1 large handful walnuts, crushed slightly

Gently heat the cream in a small saucepan over medium heat. Crumble in the cheese. When it has melted, turn off the heat and set aside.

Tear the endive leaves off the stems and put into a large bowl. Pour over the cream sauce and toss to combine.

Divide the dressed leaves among the serving plates. Spread large chunks of the tuna confit over the salad and sprinkle over the crushed walnuts. Serve warm.