<p>In need of a quick lunch idea for a busy midweek day? Here you go.<br />
Roasted chicory, walnuts and button mushroom, blue cheese, home made croutons and a delicious vinaigrette dressing made out of olive oil, lemon juice and melted blue cheese. Seasonal autumn - winter salad winner. </p>
Wash and pat dry both chicories. Cut one chicory in half lengthwise and cut the other one on smaller pieces for salad. Wash and pat dry the apple. Cut on small cubes. Clean the mushrooms.
Place a grill pan over a medium high heat, drizzle with two tbsp of olive oil and place the cut chicory, cut-side down first, in the pan. Press with your fingers and grill for about a minute. Add the butter, 4 tbsp cold water and a pinch of salt. Cover with a lid, lower the heat and cook for about 8 minutes.
Prepare the salad dressing. In a small bowl or a cup mix together the lemon juice, olive oil, whole grain mustard and blue cheese. Mix using a spoon or a fork, so that you get a nice, thick but silky dressing. Season to taste.
Transfer the grilled chicory to a plate, clean the pan and put in on a medium high heat once again. Add a tbsp of butter, mushrooms, walnuts and pan fry it well. Add the sliced garlic and set aside.
Lay the grilled chicory in a salad bowl. Add the cut raw chicory, apple cubes, fried mushrooms, walnuts and bread croutons. Crumble over the blue cheese and drizzle everything with a salad dressing.