Blueberry, Blue Cheese & Walnut Salad
This is a simple yet tasty salad that is enjoyable enough to eat on its own or for a quick healthy lunch too.
Ingredients
- 1 cup raw sugar
- 2 Lebanese cucumbers
- 1/2 small red onion, thinly sliced
- 80g gorgonzola, crumbled
- 2 punnet blueberries
- 1/4 cup extra virgin olive oil
- 1 tsp dijon mustard
- 150g salad leaves
- 1 cup apple cider
- 2 tbs pepitas
- 60g walnuts
Method
- Place 1 punnet of blueberries into a glass bowl and crush berries with a fork. Pour over vinegar, cover and set aside overnight. Drain into a small saucepan and discard berry pulp. Add sugar and stir over medium heat for 5 minutes until sugar has dissolved. Simmer for 10 minutes, skimming off any froth that comes to the surface. Pour into a clean jar and cool completely.
- Heat a frying pan over medium-high heat. Add walnuts and pepitas and stir constantly for 2 minutes until browned and crisp. Transfer to a bowl.
- Shave cucumbers into ribbons using a vegetable peeler. Place salad greens into a bowl. Add cucumber, onion, remaining blueberries and crumbled gorgonzola.
- Whisk 1/4 cup of the blueberry vinegar with oil and mustard until creamy. Season to taste. Drizzle over salad and serve.
