Full-on festive feels with this one..! Some favourite winter vegetables, rustled together with a Christmas twist. I haven't noted the fixed quantities here, your own judgment and it will work perfectly. This recipe was directly inspired by Gill Meller, Gather, a truly beautiful book.
toasted hazelnuts or walnuts
for the dressing:
red wine vinegar, approx. 200ml
red wine, approx. 200ml
sprig of rosemary
tablespoon mild-tasting runny honey
Preheat the oven to 200 degrees. Peel and slice the Jerusalemn Artichoke into 1 cm thick rounds; peel the red onion and slice into moons. Toss these with a little olive oil, seasoning, and perhaps some finely chopped rosemary or fresh thyme.
Roast for 30 minutes, or until charred and soft.
Toast the nuts simultaneously if needs be.
Combine the ingredients for the dressing in a small saucepan and place on the heat to reduce by half. You can make a larger batch here if you like, and it will keep happily in the fridge for a month.
Part the endive leaves, slice the dates, crumble the stilton, and chop the nuts.
Once the vegetables have roasted and the dressing has reduced and cooled, assemble the salad. Enjoy!