THE DAIRY KITCHEN
Blue Cheese, Grape and Candied Walnut Salad
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
5 MINS
Candied walnuts instantly elevate any salad and their delectable crunch and sweetness works so well with the salty robust flavours of the blue cheese. Enjoy with roasted or grilled meats.
Ingredients
1 cup walnuts1/2 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
Handy Tips
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.
Method
- 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.
