For the salad
In a large bowl, mix together the salad ingredients.
For the walnut vinaigrette
In a medium bowl, whisk all the dressing ingredients together by hand.
Taste and adjust the seasoning if necessary.
To serve
Dress the salad with the walnut dressing.
Arrange the salad on one side of each plate, leaving room for the soufflé.
Scatter with toasted walnuts and the SAINT AGUR® blue cheese.
This delicious salad it the perfect accompaniment with the SAINT AGUR® blue cheese soufflé by Raymond Blanc
Recipe © Raymond Blanc / Photograph © Chris Terry
Method
INGREDIENTS
For the salad
1 Granny Smith apple, cut into quarters, core removed and thinly sliced
3 celery sticks, peeled, cut into small slices
8 celery leaves (optional)
4 handfuls mixed salad leaves (a bitter chicory or radicchio is best)
For the walnut vinaigrette
20g walnut oil
20g grapeseed oil
12g white wine vinegar
1 pinch sea salt
1 pinch black pepper, freshly ground
To serve
8 walnuts, toasted and crushed
20g SAINT AGUR® blue cheese, cut to 1cm dice
PRODUCT View Method
Recipe Method
For the salad
In a large bowl, mix together the salad ingredients.
For the walnut vinaigrette
In a medium bowl, whisk all the dressing ingredients together by hand.
Taste and adjust the seasoning if necessary.
To serve
Dress the salad with the walnut dressing.
Arrange the salad on one side of each plate, leaving room for the soufflé.
Scatter with toasted walnuts and the SAINT AGUR® blue cheese.
