Slice the base off each chicory and
peel off the leaves until you reach the
core, which you can either cut into
quarters or leave whole. Arrange the
leaves on a platter.
Drizzle the chicory with a little olive
oil and season with salt and pepper.
Crumble half the blue cheese over the
chicory, then mix the remaining cheese
with the vinegar, squashing with a fork
to make it creamy. Add the cream, lemon
juice and crème fraîche, then whisk
together. Adjust the seasoning, spoon
over the salad and serve.