ROCKET, BLUE CHEESE, WALNUT + CRANBERRY SALAD

SERVES 4 | GLUTEN FREE

rocket-blue-cheese-cranberry-salad-georgia-barnes

INGREDIENTS

  • 80g walnuts

  • 2 tbsp honey

  • 1/2 tsp salt flakes

  • 2 tbsp red wine vinegar

  • 4 tbsp extra virgin olive oil

  • 1 tsp Dijon mustard

  • Salt and pepper

  • 100g rocket leaves

  • 100g blue cheese

  • 1/2 cup dried cranberries

  • 1/2 pomegranate, seeds removed

METHOD

Preheat oven to 180*C. Place walnuts onto a baking tray. Drizzle with honey. Roast for 6-7 minutes or until slightly caramelised. Remove from oven and sprinkle with salt flakes. Set aside to cool. 

To make the dressing, whisk together vinegar, olive oil and mustard in a small bowl. Season to taste with salt and pepper. 

To construct the salad, place rocket into a serving bowl. Crumble blue cheese over rocket. Top with cranberries, pomegranate seeds and honey-roasted walnuts. To serve, drizzle with salad dressing. Enjoy!