Stuffed Chop Salad with Stilton Sauce

Clean the celery stalks and cut them into thin slices, chop the greens. Cut the upper third of the chicory into small pieces, separate the leaves and put them aside.

Cut the rest of the chicory and the apple into cubes, turn them to the other side in 1 tablespoon of lemon juice and mix them with the celery.

Coarsely chop the walnuts and stir in with the celery greens. Season lightly with salt.

Mix egg yolks with remaining juice of one lemon, salt and mustard. Add the oil drop by drop, fold in the whipped cream. Pour the buttermilk into a deep dish, mash the Stilton in it with a fork. Stir into the mayo and spread through a sieve.

Separate the lettuce hearts and arrange them with the chicory tips. Fill with the celery mixture and spoon a small amount of sauce evenly in between.

Sprinkle with chervil leaves and bring to the table with the remaining sauce.

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