Iceberg, walnut and blue cheese salad
Photo by Doug Sherring
- Remove the outer leaves of a small Iceberg lettuce. Cut the head into four wedges.
- Toast some walnuts.
- Crumble some good blue cheese and, using the white bits from the outer edges.
- Make a creamy dressing by blending them with walnut oil and a little cider vinegar (olive oil is fine if you don't have walnut).
- Sprinkle the walnuts and the blue cheese crumbs over the crisp lettuce wedges and spoon over the dressing.