Name: Walnut, blue cheese & witlof salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 100g (1 cup) walnut halves; 4.60 gm olive oil; 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths; 60ml (1/4 cup) avocado oil; 40.00 ml white wine vinegar; 23.40 gm wholegrain mustard; Salt & freshly ground black pepper; 50g baby rocket leaves; 12 thin slices prosciutto, halved lengthways; 2 witlof, bases trimmed, leaves separated; 200g roaring forties blue cheese (King Island Dairy brand), crumbled; 62.50 ml coarsely chopped fresh chives

Walnut, blue cheese & witlof salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Indulgent blue cheese salad with asparagus, walnuts, and witlof. Ideal for lunch or a delightful starter.

Ingredients:

100g (1 cup) walnut halves
4.60 gm olive oil
2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths
60ml (1/4 cup) avocado oil
40.00 ml white wine vinegar
23.40 gm wholegrain mustard
Salt & freshly ground black pepper
50g baby rocket leaves
12 thin slices prosciutto, halved lengthways
2 witlof, bases trimmed, leaves separated
200g roaring forties blue cheese (King Island Dairy brand), crumbled
62.50 ml coarsely chopped fresh chives

Instructions:

Toast walnuts in a medium frying pan over medium heat, stirring constantly, for about 5 minutes until fragrant. Set aside to cool.
In a large frying pan over medium-high heat, heat the olive oil. Add the asparagus and cook for 3 minutes until vibrant green and tender-crisp, stirring occasionally. Transfer to a large bowl and let cool for 5 minutes before proceeding.
Combine the avocado oil, vinegar, and mustard in a screw-top jar. Shake vigorously until well mixed. Season to taste with salt and pepper.
When ready to enjoy, scatter arugula on plates. Layer with asparagus, prosciutto, and chicory. Sprinkle with walnuts, blue cheese, and chives. Finish with a drizzle of dressing and serve promptly.

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