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.