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Trim the root off each head of chicory and pull apart the individual leaves (you should get 16-20 leaves). Lay the leaves out on a large serving platter (see tip below).
Combine the apple pieces, celery, walnuts, grapes, yogurt, lemon juice and mustard in a bowl, and season well. Spoon a little of the filling into each of the chicory leaves towards the root end, leaving the leafy end to act as a handle. Crumble over the blue cheese and serve.