Plum and Gorgonzola Salad

Charmaine Lu -
  • 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