There are lots of interesting members of the chicory family at this time of the year such as witloof, the common bulbous heads of Belgium endive, puntarelle (a green spider leaved plant with tasty hearts), and the trevisso family, including the fine leaved spider trevisso. All these can be used in this salad although be careful: some can be bitter.
A selection of chicory, cut into even sized pieces and washed
24 walnuts, shelled
1tbsp olive oil
2tsp sea salt
For the dressing
1tbsp cider vinegar
1tsp clear honey
2tsp Dijon mustard
2tbsp olive oil
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
Dry the chicory leaves in a salad spinner or colander. Whisk all the ingredients for the dressing together and season. Mix the walnuts with the olive oil and salt and lightly toast them under the grill or in the oven. To serve, toss the chicory leaves in the dressing, season and arrange in a bowl. Scatter the walnuts over, then break the gorgonzola into pieces and scatter over the salad.
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