Blue cheese, radicchio walnut salad

Name: Blue cheese, radicchio walnut salad recipe
Ingredients: 2/3 cup (70g) walnuts; 100ml extra virgin olive oil; 2 tbs red wine vinegar; 2 tbs runny honey; 1 small radicchio, washed, leaves separated; 1 red Envy™ apple, thinly sliced (we used a mandoline); 1/2 cup flat-leaf parsley leaves, chopped; 1/2 cup chervil sprigs; 120g blue vein cheese (we used Stilton)

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 01, 2021

Serves six as a side.

2/3 cup (70g) walnuts
100ml extra virgin olive oil
2 tbs red wine vinegar
2 tbs runny honey
1 small radicchio, washed, leaves separated
1 red Envy™ apple, thinly sliced (we used a mandoline)
1/2 cup flat-leaf parsley leaves, chopped
1/2 cup chervil sprigs
120g blue vein cheese (we used Stilton)

Method

1.

Preheat oven to 180°C. Place walnuts on a small baking tray and roast for 10 minutes or until golden brown.
2.

Set aside to cool slightly.
3.

Place 1/3 cup (80ml) oil, vinegar and 1 tbs honey in a small bowl and whisk to combine, then season to taste.
4.

Heat remaining 1 tbs oil and honey in a large non-stick frypan over medium heat. Add the walnuts and cook, stirring, for 4-5 minutes until caramelised.
5.

Place radicchio leaves in a serving bowl. Top with apple and herbs, and crumble over blue cheese. Sprinkle with walnuts and drizzle with honey dressing to serve.