Poached Crudite Vegetables with Gorgonzola Dressing

Crudite is traditionally raw sticks of vegetables served with a creamy dip. I've messed with the concept a little and poach the vegetables slightly in vegetable stock, still a little crunch but also delightfully seasoned and finished with a peppery chicory and gorgonzola.  

2 large carrots
4 sticks celery
2 red peppers
1 large red onion
2 chicory
2 liters vegetable stock

DRESSING:
250g cream cheese
100g gorgonzola
100ml buttermilk
1 tablespoon olive oil
1 clove garlic
1 sprig oregano
1 green chilli

METHOD:
Put stock in large pot and place over a high heat, bring to a simmer. In the mean time peel carrots and top and tail, wash celery and cut into 4's, slice peppers in half and remove seeds and stalks, peel onion slice in half and top and tail. Slice carrots and celery into 2mm batons, cut off the bottom and top of peppers and trim the membrane and slice into 2mm batons, lengthways slice red onion.
Once vegetable stock is simmering add celery and poach 2 minutes then using a sieve scoop out the celery. Next add carrots to stock and cook for 10minutes till tender and once again sieve out, then add red peppers and onion to stock and cook for about 7 minutes.
Once vegetables have been poached cut chicory in half separate the leaves and wash. To make the dressing place all ingredients in food processor and blend together for 2 minutes.
To construct salad you can either make a large platter or individual plates, lay chicory on base followed by criss-crossing the poached vegetables, finally drizzle over gorgonzola dressing and serve.