The cheeseboard salad
| Serves: | 4 |
| Cooking Time: | 2 minutes |
| Cook's Tips: | Pairs well with Sophie Te'blanche Sauvignon Blanc |
| Prep Time: | 15 minutes |
Ingredients
- 50 g walnuts
- 120 g gorgonzola
- 4 tbsp Olive oil
- 11/2 tbsp white wine vinegar
- 2 tbsp buttermilk
- 1 tsp dijon mustard
- 1 tbsp honey
- sea salt and freshly ground pepper, to taste
- 1/2 lemon
- 1 bunch grapes
- baby gem lettuce
- 3 medium peaches
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Cooking Instructions
- Toast the walnuts in a pan over a low heat until just starting to brown. Remove from the heat and set aside.
- Blend half the blue cheese with the olive oil, vinegar, buttermilk, mustard, honey, salt and pepper until completely smooth. Adjust the seasoning if necessary.
- Sauté the grapes in a little lemon juice for a few minutes.
- Separate, rinse and dry the lettuce leaves. Place on a platter and drizzle over some dressing.
- Thinly slice the peaches and place onto the lettuce. Add the grapes and walnuts.
- Crumble over the remaining cheese and drizzle over the remaining dressing.
WHEAT-AND-GLUTEN-FREE
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