Cut the larger chicory leaves in half lengthways, place all the leaves in a large bowl and sprinkle with the walnuts. Cut the roquefort into small cubes and scatter over the salad.
Shave the parmesan into wafer-thin slices using a potato peeler and sprinkle on top. Drizzle over the dressing and toss the salad thoroughly. Arrange on 4 plates and add the parma ham, egg, croutons and tomatoes. Finally, garnish with a few rocket leaves.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.