Chicory salad with bacon and Roquefort cheese

Heat one tablespoon of oil and fry bacon in hot oil until crispy. Drain bacon and cool down on a paper towel. Dice bacon into small pieces. Whisk together remaining oil, walnut oil, salt, pepper and lemon juice to make dressing. Clean chicory and cut into strips. Toss chicory with walnuts, crumbled Roquefort cheese, bacon and dressing. Serve with crusty bread.

3 tbsp oil, preferably sunflower
100g bacon
1 tbsp walnut oil
salt
pepper
juice of 1 lemon
400g chicory
75g walnuts, chopped coarsely
150g Roquefort or other blue cheese