Blue cheese, walnut and apple salad
This salad is a classic for all the right reasons. It has plenty of different textures, with a great balance of sweet, salty and earthy flavours and it makes a perfect light lunch or entree.
Photo: Edwina Pickles
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- 100ml olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ½ tsp brown sugar
- Salt and pepper
- 2 red apples, quartered, cored and thinly sliced
- 1 handful walnuts, roasted
- 2 handfuls picked watercress
- 1 handful picked flat parsley
- 1 handful rocket leaves
- 200g blue cheese
- Serves 4
To make the dressing, mix olive oil, vinegar, mustard and sugar; season with salt and pepper. Toss all remaining ingredients, except the cheese, in a large bowl.
Dress, then crumble cheese over salad. Give one last toss before serving.