From Russia Witlof Recipe

Toast the walnuts: place walnuts in a dry skillet over medium heat. Toast, shaking the pan occasionally, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool, then roughly chop. Set aside.

Crumble the Blue Stilton and bring cheeses to room temperature for easier blending: leave the Stilton and cream cheese out for 10–15 minutes while you start other steps.

Blend cheese mixture

In a food processor or with a sturdy bowl and stick blender, combine the crumbled Blue Stilton and the cream cheese. Pulse until fairly smooth, then add the double cream 1 tablespoon at a time to reach a creamy, pipeable consistency (should be thick but spreadable). Season with smoked salt (or a light pinch of smoked paprika) and 1/4 tsp black pepper; pulse once more to incorporate. Taste and adjust seasoning. Transfer the crème to a piping bag or a small bowl and chill briefly while finishing other elements (10 minutes).

Bring to simmer

Combine the port and sugar in a small, wide saucepan over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves.

Reduce heat to maintain a slow simmer and cook until the liquid is reduced to a syrupy consistency and coats the back of a spoon — about 15–20 minutes. Watch carefully during the last 5 minutes so it doesn't burn. Remove from heat and stir in the lemon juice to brighten the flavor. Let cool to room temperature; it will thicken further as it cools.

Trim the witlof: remove any loose outer leaves and trim the base so the heads hold together. Cut each head in half lengthwise.

Brush cut sides lightly with 1 tablespoon olive oil and season lightly with a pinch of salt and pepper.

Heat a large grill pan or skillet over medium-high heat until hot. Place the witlof cut-side down and grill without moving for 2–3 minutes until well charred. Flip and grill the rounded side for 1–2 minutes just to warm through. Transfer to a plate. If you prefer, you can finish in a 200°C/400°F oven for 5 minutes instead of the second sear.

Place a small handful of baby salad leaves on each serving plate to provide a bed for the witlof halves.

Arrange 2 grilled witlof halves (or 1 whole head split) on each plate, cut-side up so charred faces are visible.

Using the piping bag or a spoon, dot or pipe quenelles of the smoked Blue Stilton crème across the witlof and salad leaves. Aim for 6–8 small dollops per plate, or more to taste.

Drizzle the cooled port reduction in a thin ribbon over the witlof and around the plate. Use less at first and add to taste — the reduction is sweet and concentrated.

Scatter the toasted chopped walnuts over the salad, then finish with the remaining 1 tablespoon olive oil, a light sprinkle of sea salt and the remaining 1/4 tsp freshly ground black pepper.

Serve immediately so the grilled witlof is still warm and the cheese crème is cool-contrasting. Suggestion: pair with crusty bread and a glass of port or full-bodied red wine.