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Salad With Walnut Oil Dressing And Roquefort

fast.cook's picture
Ingredients
  Mixed salad leaves 4
  Roquefort 175 Gram, diced
  Cider vinegar 3 Tablespoon
  Dijon mustard 2 Teaspoon
  Walnut oil 6 Tablespoon
  Walnuts 50 Gram
  Crusty bread 3
Directions

MAKING
1) Evenly divide the salad leaves between 4 plates.
2) Sprinkle with cheese.

FINALIZING
3) Right before serving, mix together the cider vinegar, walnut oil, Dijon mustard and seasoning to make the dressing.
4) Pour the dressing all over the salad leaves.

SERVING
5) Serve the salad slightly chilled or at room temperature. Scatter walnut pieces on top and serve with crusty bread. Best served as an appetizer.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Preparation Time: 
10 Minutes
Servings: 
4

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