Apple, Hazelnut & Blue Cheese Salad
Serves: 4
Prep time: 15 minutes
Cooking time: 0 minutes
A classic combination that’s hard to beat. There are so many wonderful blue cheeses from small, artisan British producers; you'll be spoilt for choice!
Ingredients
1 x 60g packet of Ainsley Harriott Crushed Black Pepper & Sea Salt 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
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 Crushed Black Pepper and Sea Salt Croutons to serve.
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