You are here:
goodtoknow
Recipes
Blue cheese salad

Blue cheese salad

Average rating:

A simple salad recipe with a French twist, this blue cheese salad is perfect for a quick and easy lunch or a light evening meal.

Serves: 4

Ingredients

Woman's Weekly cookery editor Sue McMahon says: Auvergne cheese is best eaten at room temperature, so take it out of the fridge an hour before serving.

Send us your tips >

1 small baguette, cut into 20 slices
About 200g (7oz) mixed salad leaves, including radicchio and frisée
150g (5oz) St Agur cheese
(Roquefort would taste just as good in this salad both are available from supermarkets or your local cheese shop)
30g (1oz) chopped toasted walnuts

For the dressing

1tsp Dijon mustard
1tbsp red wine vinegar
1 small shallot, peeled and finely chopped
3tbsp extravirgin olive oil

Method

Set the grill to hot. Toast the slices of baguette. Cool a few minutes. Meanwhile, make the dressing: whisk all the ingredients together. Arrange salad leaves on a plate.
Roughly spread a little cheese on to the toast with a fork. Tuck the cheesy baguette slices into the salad leaves. Scatter with walnuts and spoon the dressing over. (Not suitable for freezing).

By Kate Moseley. Photos: Frankthephotographer.com. Props stylist: Sue Radcliffe

Send us a recipe >

Nutritional information per portion

Calories 380(kcal)
Fat 23.0g
Saturates 10.0g

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.