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Grape, Gorgonzola and walnut salad
Serves 2 | prep 5 mins | total time
Grape, Gorgonzola and walnut salad
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Serves 2 | prep 5 mins | total time
Rate
Nutritional information (per serving)
Calories
584Kcal
Fat
50gr
Saturates
15gr
Carbs
10gr
Sugars
9gr
Fibre
2gr
Protein
14gr
Salt
2.2gr
Ingredients
- 4 handfuls of mixed salad leaves
- 50g walnut halves
- 100g red grapes
- 100g Gorgonzola (or vegetarian alternative)
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp smooth Dijon mustard
Step by step
- Wash and dry the salad leaves. Toast the walnuts in a dry pan till golden brown. Halve and deseed the grapes. Crumble the Gorgonzola.
- Mix the olive oil and vinegar in a bowl, season sparingly with salt, pepper and the mustard. Pile everything into a large bowl and toss gently.
When I'm building up a salad, for each strongly flavoured ingredient, I try to find something mild, cool and refreshing as a contrast. When I first made this blue cheese salad I included apple to balance the punchy piquancy of the Gorgonzola, but found it wasn't enough. So I went for grapes instead and the two worked as well as you could imagine. Mixed leaves work nicely here, especially lamb's lettuce, baby spinach or any of the smaller lettuces. I toyed with the idea of adding a handful of croutons, crisped in a nonstick pan with a little butter, but decided against it. That's the joy of a salad, I suppose. The possibilities really are endless. You can experiment to your heart's content.