The clever trick here is the salad dressing made from the whole citrus fruit, which is reminiscent of marmalade. You could substitute another blue cheese instead of Roquefort and you could substitute oranges, tangerines or clementines for the satsumas. The main point here is the taste combination of salty cheese, sweet satsuma and bitter chicory with that ‘marmalade’ dressing. I haven't given quantities of ingredients - its up to you! —morning glory
Satsuma segments plus one whole satsuma
Red chicory (endive) leaves
Roquefort cheese, crumbled
Caster sugar (powdered sugar)
Black lava salt (optional)
Salt to taste
In This Recipe
Simmer a whole satsuma or orange (including peel) in water until tender (about 30 to 40 minutes). Chop it up and blitz it to a puree (rind and all).
Mix the puree with olive oil (about a third of olive oil to quantity of puree). Add salt and sugar to taste. This may provide more dressing than required. You can use the rest as a marinade for baked chicken.
Assemble the ingredients as shown, drizzle the dressing over. Sprinkle with black lava salt (if using).