Salad of Cooked Witlof, Shaved Celery & Roquefort

Here is a lovely salad to accompany garlic and rosemary-scented roast veal, sauced with a déglaçage of white wine and reduced veal stock. The slight bitterness of the witlof softens as it cooks with the celery, offering a firmer texture and fresh flavour to the dish. The salty Roquefort and unusual vinaigrette make this a very interesting dish. I recommend assembling the salad one hour before serving to allow the flavours to develop. This salad is b