Cheese and rocket salad
This delicious salad combines crumbly Wensleydale cheese, crisp red apples and peppery rocket with a tangy dressing
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Prep time: 10 mins
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Serves: 4
Ingredients
Walnut oil is a pale-coloured oil with a lovely nutty flavour that’s ideal for salad dressings, but if it isn’t easily available, simply use all olive oil.
- 100g (4oz) wild rocket leaves
- 225g (8oz) Wensleydale cheese, crumbled
- 2 red-skinned apples, halved, cored and sliced
- 10ml (2tsp) lemon juice
- 25g (1oz) walnut pieces
For the dressing
- 45ml (3tbsp) walnut oil
- 30ml (2tbsp) olive oil
- 30ml (2tbsp) red wine vinegar
- Pinch of mustard powder
- 5ml (1tsp) sugar
Method
- Toss the rocket leaves and crumbled cheese in a large bowl. Dip the apple slices in the lemon juice, then add to the bowl with the walnut pieces.
- Place all the dressing ingredients in a jug and whisk until blended. Season with salt and freshly ground black pepper. Divide the salad between four serving plates and drizzle over the dressing. Serve immediately.
Nutritional information per portion
- Calories 440(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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