Leafy salad with walnuts and blue cheese
Photo by Annabel Langbein Media
Roasting walnuts brings out their sweetness and delivers a wonderfully crisp texture. Blue cheese and leafy greens are perfect partners in this winter salad. I always make extra dressing so I can keep the extra in the fridge.
|6 handfuls||Salad greens, washed and dried, about 150g|
|60 g||Blue cheese, use up to 80g, crumbled|
Dijon mustard vinaigrette
- Preheat the oven to 180C fanbake. Place the walnuts in an oven dish lined with baking paper and roast them for 10 minutes until toasted but not blackened.
- While the walnuts are roasting, make the dressing by combining all ingredients in a small jar and shaking to emulsify. Add ground pepper, taste and adjust ingredients to suit. If it's too acidic add more oil, too sour add more sugar - you're aiming for a pleasant balance of flavours.
- Put the salad greens in a large serving bowl and sprinkle with the toasted walnuts and the blue cheese. Just before serving, drizzle about ¼ cup of Dijon Mustard Vinaigrette over the salad and toss to combine. Store the remaining dressing in the fridge as a head-start on your next salad. It will keep for weeks.
More walnut recipes from Annabel
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