Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
Dressing
- 1teaspoons Dijon mustard
- 2tablespoons cider vinegar
- 4tablespoons olive oil
- 19grams walnut halves
- 2tablespoons icing sugar
- 2 chicory heads
- 50grams rocket
- 1 radicchio, separated into leaves
- 125grams blue cheese
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
7.2grams
Fat
33.8grams
Carbs
10.7grams
Sugars
10.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Put the walnuts in a plastic bag with the icing sugar and 1 tablespoon water and shake them until coated. Arrange the nuts on a baking sheet and roast in a preheated oven, 180°C for 5 minutes or until gold and crusted.
Step 2 of 3
Separate the chicory leaves and put them into a large salad bowl with the rocket and radicchio. Crumble over the cheese and add the walnuts. Toss carefully.
Step 3 of 3
Make the dressing by whisking together the mustard, vinegar and oil. Drizzle the dressing over the salad, mix lightly and serve.
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