THE CHEESEBOARD SALAD
“This is everything I enjoy about a cheeseboard – in a salad. The sweetness of the peaches and grapes, the flavour and texture of the cheese and the crunch of the nuts and lettuce.”
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 2 minutes
walnuts 50 g
Gorgonzola 120 g
olive oil 4 T
white wine vinegar 1½ T buttermilk 2 T
Dijon mustard 1 t
honey 1 T
sea salt and freshly ground pepper, to taste
lemon ½, juiced
grapes 1 bunch
Woolworths baby gem lettuce 4 heads
medium peaches 3
1 Toast the walnuts in a pan over a low heat until just starting to brown. Remove from the heat and set aside.
2 Blend half the blue cheese with the olive oil, vinegar buttermilk, mustard, honey, salt and pepper until completely smooth. Adjust the seasoning if necessary.
3 Sauté the grapes in a little lemon juice for a few minutes.
4 Separate, rinse and dry the lettuce leaves. Place on a platter and drizzle over some dressing.
5 Thinly slice the peaches and place onto the lettuce. Add the grapes and walnuts.
6 Crumble over the remaining cheese and drizzle over the remaining dressing.
WHEAT- AND GLUTEN-FREE WINE: Sophie Te’blanche Sauvignon Blanc 2019
BAKED NECTARINES AND PEACHES WITH ICE CREAM
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