Red cabbage & blue cheese salad with blackberry balsamic dressing

Name: Red cabbage & blue cheese salad with blackberry balsamic dressing
Prep time: 25 min
Total time: 25 min
Yield: 6
Ingredients: ½ medium red cabbage, finely shredded; 200 g pack blackberries; 1½ tbsp No.1 Aceto Balsamico IGP; 2 tbsp cold-pressed rapeseed oil, plus extra to serve; 2 tsp Dijon mustard; 60 g Steve’s Leaves Pea Shoots, Baby Spinach & Baby Chard; 1 Braeburn apple, cored and finely sliced; 100 g walnut halves, toasted and roughly chopped; 100 g No.1 Gorgonzola Piccante DOP, broken into large chunks

A bright and beautiful salad in varying shades of purples and blue.

5 out of 5 stars(1) Rate this recipe

High in vitamin C1 of your 5 a day

Serves6
CourseLunch
Prepare25 mins
Cook-
Total time25 mins

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Ingredients

½ medium red cabbage, finely shredded
½ x 200g pack blackberries
1½ tbsp No.1 Aceto Balsamico IGP
2 tbsp cold-pressed rapeseed oil, plus extra to serve
2 tsp Dijon mustard
60g Steve’s Leaves Pea Shoots, Baby Spinach & Baby Chard
1 Braeburn apple, cored and finely sliced
100g walnut halves, toasted and roughly chopped
100g No.1 Gorgonzola Piccante DOP, broken into large chunks

Method

In a large bowl, toss the red cabbage with a few large pinches of salt, then set aside for about 15 minutes to soften.
Meanwhile, using a fork, roughly crush the blackberries in a small bowl, Stir through the balsamic vinegar, with 1½ tbsp rapeseed oil. Season well and set aside.
Whisk the mustard with the remaining ½ tbsp oil, then toss through the cabbage with a handful of the salad leaves. Mix through ½ the apple, walnuts and blue cheese. Season.
Spread the salad over a large platter, or divide among plates, then scatter over the remaining apple, walnuts and Gorgonzola. Drizzle with the blackberry-balsamic dressing, then serve.