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Blue Cheese Salad from Auvergne
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Blue Cheese Salad from Auvergne
In this classic salad from the mountainous region, there is a pleasing contrast between the sharpness of the salad leaves and the sweetness of the local blue cheese. The cheese tastes best when it’s eaten at room temperature, so remove it from the fridge at least an hour before you serve it.
- Preparation time:
- 15 minutes
- Total time:
-
15 minutes
- Serves:
- 4
Ingredients
- Dressing
- 1 tsp Dijon mustard
- 1 tbsp red wine vinegar
- 1 shallot, finely chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp sunflower oil
- 150g auvergne blue cheese, such as Saint Agur or Fourme d’Ambert
- 1 small baguette, sliced into 12 pieces
- 100g mixed salad leaves, including frisée
- 30g chopped walnuts
Method
- Preheat the grill. Break the cheese into chunks using a fork. Whisk together the ingredients for the dressing. Toast the slices of baguette and top with chunks of cheese.
- Arrange the salad leaves and baguette slices on plates, scatter over the walnuts, pour over some dressing and serve.
Drinks recommendation
There are lots of intense flavours to absorb here, so match this salad with a broad-shouldered rosé from the southern Rhone.
Nutritional Info
| Energy | 499.0kcal |
|---|---|
| Sugars | 2.8g |
| Fat | 34.0g |
| Saturated Fat | 10.4g |
| Salt | 2.7g |
This recipe was first published on Waitrose.com in July 2008
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