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- New
Ingredients
Method
- 40g chopped walnuts
- 20g mixed seeds
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 85g peppery salad leaves
- 2 chopped chicory
- 4 sliced red plums
- 60g gorgonzola, crumbled
- Toast the walnuts in a dry pan for 3 mins, then allow to cool. Meanwhile, mix the oil, mustard and vinegar in a small jug and whisk to combine.
- Place the leaves, chicory and plums in a salad bowl and toss with the dressing. Divide between plates and scatter with the seeds, walnuts and cheese to serve. Delicious!
10 mins
4 serving
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