- 4
Ingredients
- Dressing:
- 4 large handfuls of interesting green leaves, washed and spun dry
- 2 large handful of seedless grapes, halved
- 3 medium stick of celery, trimmed
- 2 lareg handfuls of walnuts, crumbled
- a small bunch of fresh Italian parsley
- 1 red apple
- 150 g blue cheese (gorgonzola dolce is nice)
- 1 heaped t Dijon Mustard
- 2 T white or red wine vinegar
- EVOO
- 1 heaped T natural yogurt
- sea salt and FGBP TT
Preparation
Step 1
Toss together Salad leaves and grapes in a large bowl. Peel stringy bits from celery and finely slice it an angle, then toss the pieces in with leaves and grapes.
Toast walnuts in a dry pan over medium heat.
Discard the tougher ends of the parsley stalks and finely chop the rest of the stalks. Put to one side, then chop the leaves and add these to the bowl of salad leaves. Put chopped stalks into Flavor Shaker with mustard and vinegar, then pour in three times as much EVOO. Add the yogurt and a good pinch of S &P. Check for flavor and correct if needed.
Drizzle over enough dressig to just cover your leaves. Finely slice your apple into lovely matchsticks and scatter over the top. Tip over the toasted walnuts and toss everything together. Transfer salad to large platter.
Using a knife, cut little knobs of blue cheese and scatter over the salad. Drizzle over extra EVOO and serve.