Apple Hazelnut Blue Cheese Salad

Serves 2
|
Prep Time 15 minutes
|
Cooking Time 0 minutes
2 ratings

Ingredients

  • 1 x Ainsley Harriott Lightly Salted Croutons
  • 2.5ml (1/2 tsp) white wine vinegar
  • 5ml (1 tsp) Dijon mustard
  • 45ml (3 tbsp) extra virgin olive oil
  • 3 chicory heads, leaves separated
  • 50g (2oz) baby spinach leaves
  • 1 firm eating apple, cored and thinly sliced
  • good handful roasted hazelnuts, roughly chopped
  • 225g (8oz) blue cheese, roughly crumbled (unpasteurised)
  • Maldon sea salt and freshly ground black pepper

Method

STEP 1

To make the dressing, whisk the vinegar, mustard and olive oil in a small bowl, adding a little water if the dressing becomes too thick.

STEP 2

Toss the chicory and spinach together and arrange on plates, then season to taste.

STEP 3

Scatter over the apple, hazelnuts and blue cheese. Drizzle the dressing on top and scatter over the Ainsley Harriott Lightly Salted Croutons to serve.