Brussels Sprout Leaf, Watercress & Celery Salad with Roquefort Dressing

This is a salad to make in early winter when the new-season Brussels sprouts are sweet. Choose small ones, which should have very little aroma other than a grassy quality; this indicates real freshness, which is essential when using the raw leaves. The watercress offers a touch of spice while the crisp celery contributes a fresh bite of flavour and texture to the palate. The salty acidity of Roquefort is enhanced by the nuttiness of toasted ground walnuts. Follow with a slow-roasted pork ne