Salad with Walnut Oil Dressing and Roquefort Recipe
Summary
Preparation Time10 MinDifficulty LevelVery Easy
Health IndexAverageServings4
Main IngredientCheese
Ingredients
| Salad leaves | 4 , mixed | |
| Roquefort cheese - 175 grams, diced | ||
| Cider vinegar | 3 Tablespoon (For Dressing:) | |
| Dijon Mustard | 2 Teaspoon (For Dressing:) | |
| Walnut oil | 6 Tablespoon (For Dressing:) | |
| Walnuts | 50 Gram (For Seasoning:) | |
| Crusty bread | ||
Directions
MAKING
1) Evenly divide the salad leaves between 4 plates.
2) Sprinkle with cheese.
FINALIZING
3) Right before serving, mix together the cider vinegar, walnut oil, Dijon mustard and seasoning to make the dressing.
4) Pour the dressing all over the salad leaves.
SERVING
5) Serve the salad slightly chilled or at room temperature. Scatter walnut pieces on top and serve with crusty bread. Best served as an appetizer.
1) Evenly divide the salad leaves between 4 plates.
2) Sprinkle with cheese.
FINALIZING
3) Right before serving, mix together the cider vinegar, walnut oil, Dijon mustard and seasoning to make the dressing.
4) Pour the dressing all over the salad leaves.
SERVING
5) Serve the salad slightly chilled or at room temperature. Scatter walnut pieces on top and serve with crusty bread. Best served as an appetizer.
Chef
