THE DAIRY KITCHEN
Blue Cheese, Grape and Candied Walnut Salad
By THE DAIRY KITCHEN
Preparation 20 MINS
Cooking 5 MINS
Candied Walnuts add such a delectable crunchy and sweetness to the bitterness of the rocket and the salty robust flavours of the blue cheese. Enjoy with roasted or grilled meats.
Ingredients1 cup walnuts
1/2 cup sugar
salt, to taste
100g rocket leaves
1 small bunch (150g) red grapes
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
120g blue cheese, thinly sliced or crumbled
Candied walnuts can be made up to 1 week ahead of time, and also make a delicious accompaniment to blue, white mould and washed rind cheeses, when left in larger chunks Store unused candied walnuts in an airtight container for up to 3 weeks, away from heat and light.
- Place walnuts on a tray and roast at 180C for 5 minutes until golden.
- Pour sugar into a heavy based small saucepan and cook without stirring until sugar is melted and amber in colour. Working quickly, add walnuts, tossing and coating in sugar mixture.
- Spread walnut mixture on a paper lined baking tray, and using a fork, separate walnuts from one another. Sprinkle with salt and cool completely. Roughly chop.
- Toss rocket, grapes, olive oil and balsamic vinegar together on a large, flat serving platter. Toss in blue cheese and candied walnuts and serve immediately.