Salads are not just for summer! They are also not boring, well not in this house, anyway. I love this salad and particularly at this time of the year – it is fresh, tasty and feels healthy in comparison to all the heavy meals and naughty desserts. The warmth of the toasted walnuts together with the piquancy of the Roquefort makes for an unexpected and quite delicious pairing – a gorgeous salad that never fails to delight, this is a lovely starter or light lunch.
What you need…
120g walnut halves
120g Roquefort cheese
1 tablespoon walnut oil
Sea salt and black pepper
4 tablespoons olive oil
100g mixed salad leaves, washed and dried
2 big handfuls of basil leaves, torn
for the dressing
2 tablespoons cider vinegar
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons walnut oil
3 tablespoons olive oil
What to do…
Preheat your oven to 180°c / 350° f / gas 4.
Make the dressing by chucking all the ingredients in a screw-top jar, pop the lid on and shake vigorously.
Pop the walnuts into a small baking tin and pour over 1 tablespoon walnut oil. Season lightly with salt and pepper and pop in the oven for 10 minutes until toasted.
Just before you are ready to serve, chuck your salad leaves into a pretty salad bowl, crumble in the Roquefort, tip in the dressing and finally, the walnuts. Toss your toasted walnut and Roquefort salad so that all the ingredients are evenly mixed and serve immediately. The warmth of the toasted walnuts will soften the Roquefort and taking a forkful of the cheese, nuts and a couple of leaves is quite heavenly! Absolutely delish!
A little garlic bread on the side and a really crisp dry white wine are perfect accompaniments
No idea – another one ripped out of a magazine years ago – it’s a firm favourite in our house though!
Couldn’t be easier!