White Stilton and Apricot Salad
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Serves 4 Preparation time: 15 minutes 1 bunch watercress 1 x 60g bag lamb?s lettuce 225g/8oz
Ilchester White Stilton 180g pack gourmet baby beetroot 50g/2oz skinned hazelnuts, toasted Dressing: 1 mandarin orange 3 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar salt and
freshly ground black |
1. To make the dressing, finely grate the rind from half of the mandarin, squeeze the juice and put both into a small bowl with the extra virgin olive oil and the balsamic vinegar, season then whisk together. 2.
Wash the watercress and lambs? lettuce, 3. Cut or break the White Stilton and Apricot cheese into 1cm chunks and add to the salad. Roughly chop the hazelnuts 4. Pour
the dressing over the salad, toss |
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