First, caramelise the nuts. Heat the butter
and sugar in a small frying pan, then stir in
the nuts. Cook over a low heat for about
5 mins until the nuts are crisp and coated in
the sugary butter. Tip onto an oiled baking
sheet, leave to cool slightly, then roughly
chop. Whisk together the vinegar and olive
oil until well blended, then stir through a
little salt and pepper to taste.
To serve, tear the leaves off the chicory
and put into a bowl with the rocket. Slice
the grapes in half, remove the seeds, then
add to the bowl with most of the dressing.
Gently toss everything together until the
leaves are coated, then arrange on 4 serving
plates. Crumble over the cheese and top
with a scattering of nuts. Drizzle with the
remaining dressing to serve.