Name: Blue cheese salad recipe
Yield: Serves: 4
Ingredients: 1 small baguette, cut into 20 slices; About 200g (7oz) mixed salad leaves, including radicchio and frisée; 150g (5oz) St Agur cheese; (Roquefort would taste just as good in this salad both are available from supermarkets or your local cheese shop); 30g (1oz) chopped toasted walnuts

By GoodtoKnow

published 29 July 2009

in Recipes

A simple salad recipe with a French twist, this blue cheese salad is perfect for a quick and easy lunch or a light evening meal.

Ingredients

1 small baguette, cut into 20 slices
About 200g (7oz) mixed salad leaves, including radicchio and frisée
150g (5oz) St Agur cheese
(Roquefort would taste just as good in this salad both are available from supermarkets or your local cheese shop)
30g (1oz) chopped toasted walnuts

For the dressing

1tsp Dijon mustard
1tbsp red wine vinegar
1 small shallot, peeled and finely chopped
3tbsp extravirgin olive oil

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Method

Set the grill to hot. Toast the slices of baguette. Cool a few minutes. Meanwhile, make the dressing: whisk all the ingredients together. Arrange salad leaves on a plate.
Roughly spread a little cheese on to the toast with a fork. Tuck the cheesy baguette slices into the salad leaves. Scatter with walnuts and spoon the dressing over. (Not suitable for freezing).

Top Tip for making Blue cheese salad

Woman's Weekly cookery editor Sue McMahon says: Auvergne cheese is best eaten at room temperature, so take it out of the fridge an hour before serving.

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