Chicory leaves with sweet potato salad, Stilton and nuts

Ingredients

Preparation

Crumble the cheese. Cut the sweet potato into dice and sauté with olive oil in a pan over a medium heat with the lid on until it is soft and golden brown. Chop the walnuts and dried apricots. When the sweet potato is soft, mix with the walnuts, dried apricots and crumbled Stilton. Season with salt and pepper and mix thoroughly. Remove the chicory leaves and place a spoonful of the mixture on each one to make canapés.