Walnut watercress salad

Name: Walnut watercress salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 100 g sugar + something to taste; 75 g Walnut kernel halves; 2 Federation Watercress (approx. 125 g each); 150 g Blue cheese (e.g. Saint Agur); 5 TABLESPOONS light balsamic vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Oil; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

100 g sugar + something to taste
75 g Walnut kernel halves
2 Federation Watercress (approx. 125 g each)
150 g Blue cheese (e.g. Saint Agur)
5 TABLESPOONS light balsamic vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Oil
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Coat a piece of aluminium foil with oil. Caramelise 100 g sugar in a pan. Turn the walnuts in it, put them one by one on the aluminium foil and let them cool down
2
Cut the watercress leaves from the bunch. Sort the leaves, wash and drain. Cut the rind off the cheese. Cut the cheese into cubes. Mix vinegar with mustard, season with salt, pepper and sugar. Fold in the oil
3
Remove the nuts from the foil and mix with cress, cheese and vinaigrette. Season and arrange salad again