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This basic mixture will give you brilliantly zingy dressing on its own that can finish off a salad beautifully, but you can also get creative with taking the vinaigrette in different directions
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Prep 10 min Serves 6, as a side 450g chicory , or other bitter leaves such as radicchio 100g blue cheese (such as vegetarian stilton) 200g full-fat natural yoghurt 1 tbsp lemon juice, or vinegar (cider, sherry or red wine are all good) 1 tsp heaped English mustard, or dijon works Sea salt flakes and black pepper 15g parsley, leaves and soft stalks finely chopped Trim the roots off the chicory, separate the leaves and put in a bowl or platter
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