Cheese-nut salad with honey vinaigrette

Name: Cheese-nut salad with honey vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 60 g Walnut kernels; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Sunflower oil; 1 Shallot; 1/4 (approx. 150 g) Head oak leaf salad; 1/4 (approx. 150 g) Head frisée salad; 150 g Carrots; 180 g Blue cheese

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

60 g Walnut kernels
4 TABLESPOONS Cider vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Mustard
1 TABLESPOON Honey
4 TABLESPOONS Sunflower oil
1 Shallot
1/4 (approx. 150 g) Head oak leaf salad
1/4 (approx. 150 g) Head frisée salad
150 g Carrots
180 g Blue cheese

Directions

1
Coarsely chop the nuts and roast them in a pan without fat, take them out. For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Peel the shallot, cut into fine cubes and stir into the vinaigrette.
2
Clean, wash and shake the salad dry and pluck into bite-sized pieces. Peel and wash the carrots and cut them lengthwise into thin slices with a peeler. Cut the cheese into slices. Mix salad ingredients, arrange on plates and drizzle with dressing.