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