Texture and crunch  of nuts adds extra interest to little-used leaves. Salads don't need to be reserved for the summer months.

Try this tasty winter salad; the cabbage and chicory is slightly cooked first, just to soften them and open up the flavours.

The Roquefort and crisp prosciutto are bold flavours that work well together, and the spiky Dijon mustard dressing and crunchy walnuts finish it off.

WILTED WINTER GREEN SALAD

Serves 6

3 whole red or yellow chicory

200g Savoy cabbage

2 tbsp olive oil

10 slices of prosciutto, grilled until crisp

150g Roquefort cheese

100g rocket salad

100g walnuts

Dressing

2 tsp Dijon mustard

3tbsp lemon juice

6tbsp olive oil

Small pinch of salt

Fresh ground pepper

Wash the chicory and cabbage leaves, then tear them apart. Remove and discard any thick stems.

Cut the leaves into 6-8cm strips. Warm a large sauté pan with the 2 tbsp olive oil. Add the cabbage and chicory and gently cook for a few minutes until wilted.

Arrange the wilted greens and rocket over a large serving dish. Carefully break up the crispy prosciutto and sprinkle over the greens.

Break up the Roquefort cheese and scatter over the top along with the walnuts.

In a bowl, whisk all the ingredients for the dressing together. Pour the dressing over the salad and serve.