This is a beautiful salad to accompany those sunny afternoons with the barbecue, with a mixture of fruit, nuts and creamy blue cheese it’s the perfect summer salad.
Ingredients: Serves 4+
Dressing
2 tablespoons balsamic
½ tablespoon honey
½ tablespoon Dijon mustard
80ml extra virgin olive oil
¼ teaspoon sea salt
Salad
80g walnuts- roughly chopped
250g Mixed leafy salad
1 x Red apple thinly sliced – I like to keep the skin for the colour
1 x Pomegranate – seeded
100g blue cheese crumbled (Roquefort best)
3 x Spring onions
Method
To begin make the dressing for the salad. In a small mixing bowl mix together all the ingredients with a whisk and set aside.
Take a large mixing bowl and simply mix all the salad ingredients together incorporating everything. Drizzle over some of the dressing then place in a presentation bowl. Add more of the fruit, nuts and cheese to the top of the salad along with more of the dressing and enjoy.
Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow
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