Happy Friday everyone! I’m currently en route to London for a weekend involving Taylor Swift and plenty of Prosecco so, needless to say, I’m in a pretty good mood!
Today’s post is a little collaboration with Florette, who I’m sure you’ve all heard of. They offer a range of salads and have recently started selling smaller, single serve bags which is great if you’re the type of person who’s constantly ending up with half eaten bags of salad lingering in your fridge drawer. Just me?? There are tons of (Florette) salad recipes on their website, but here’s one I knocked together for lunch a few days ago.
This blue cheese walnut salad is a perfect example of ingredients that are just made for each other. I know I say that about lots of things but seriously, blue cheese + walnuts + apple is such a classic combination and for good reason. Talking of blue cheese, my go-to for salads will always be roquefort but stilton (or really any blue cheese) would work equally well.
We’re starting with a base of baby leaf salad which includes young spinach, baby red lettuce, lambs lettuce and red chard. The mild leaves let the strong blue cheese shine, alongside a hint of nuttiness and a little bit of sweetness from the apple. I know a lot of people are a bit funny about fruit in salads but when you’ve got a really strong flavoured ingredient like blue cheese it just helps to balance the flavours out.
The whole thing is tied together with a creamy dressing with just a hint of mustard. If you don’t have all the dressing ingredients to hand, a splash of extra virgin olive oil and balsamic vinegar makes a great, easy alternative. Toss the lot together and you’re good to go!
What are your favourite flavour combos? Maybe there’s something new I need to try!
- 100g Florette Baby Leaf Salad
- 75g blue cheese
- 50g walnut halves
- 1 small braeburn apple, cubed
- 1 small red onion, thinly sliced
- 3 tbsp extra virgin olive oil
- 1/2 tsp dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp greek yoghurt
- pinch of salt
- Roughly tear the salad leaves and place in a large bowl. Crumble over the blue cheese and add the cubed apple, walnuts and red onion.
- To make the dressing, whisk all ingredients together until smooth.
- Add the dressing to the bowl and toss together. Divide between two plates and serve.
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