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This week’s post uses the strong flavours of blue cheese and red chicory to produce a delicious and sophisticated salad. What’s more it can be rustled up in less than 10 minutes.

Warm Chicory and Walnut Salad with Blue Cheese

  • Slice the blue cheese and gently mash with a fork
  • Add 2 tablespoons of olive oil, freshly ground pepper, 1 tablespoon of white wine vinegar and 1 tablespoon of warm water
  • Combine well and set aside
  • Gently wash the red chicory leaves and heat up a frying pan on medium heat
  • Add the leaves for 2 mins on each side. Not only will this warm the leaves, but also slightly soften the crispy texture
  • Place on a plate with the leaves, spoon on the blue cheese puree and sprinkle with walnuts

I was generously donated a wheel of Dorset Blue Vinny. I love the strong salty taste of blue cheese so this was a much welcomed gift. The veins running through the cheese reminded me of patterns I had seen in the natural and man made world.

Blue Cheese Inspiration

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