Recipe details

Denise says:

  • This is a quick, easy, refreshing delicious salad.  Its simplicity works well with the colourful range of ingredients.
  • Chevington Artisan English Blue Cheese has a creamy texture with a slightly tangy spicy flavour.  Delicious just crumbled into a salad like this!
  • Preparation Time:10 minutes
  • Cooking Time: 10 minutes
  • Serves:  4 people


  • For the Dressing
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons extra virgin olive oil
  • 2 spring onions – finely chopped
  • For the Salad
  • 75g almonds – with the skin on
  • 20g pumpkin seeds
  • 150g baby spinach leaves
  • 1 large apple, cut in quarters, cored and thinly sliced – use Galas or Pink Lady if possible – keep the skin on
  • 100g crumbled Chevington Artisan English blue cheese


  1. To make dressing, combine vinegar, mustard, honey and pepper in small bowl. Whisk in oil and 1 tablespoon water.
  2. Stir in the spring onions.
  3. Preheat the oven to 200C. Place the almonds on a tray and toast for about 10 minutes or until golden. Set aside.
  4. Just before serving, toss spinach, sliced apple, Chevington Artisan English Blue crumbled cheese, and cooled almonds and pumpkin seeds with vinaigrette.
  5. Divide salad among 4 plates and serve.