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Grape, Gorgonzola and walnut salad
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Jonathan Lovekin
Grape, Gorgonzola and walnut salad
Serves: 2
Prep time: 5 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
584Kcal
Fat
50gr
Saturates
15gr
Carbs
10gr
Sugars
9gr
Fibre
2gr
Protein
14gr
Salt
2.2gr
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
Nigel Slater
National treasure Nigel Slater has been writing for Sainsbury's magazine since its very first issue more than 20 years ago, and he always delights with his no-fuss, flavourful recipes. He has written numerous books including Real Food and The Christmas Chronicles
See more of Nigel Slater’s recipes
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.
Chef quote
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.