Walnut, Blue Cheese Witlof Salad

Rich, creamy blue cheese pairs beautifully with asparagus, walnuts and witlof in this delicious salad recipe. Perfect for lunch, or as an entree.

The ingredient of Walnut Blue Cheese Witlof Salad

• 100g 1 cup walnut halves
• 1 teaspoon olive oil
• 2 bunches asparagus woody ends trimmed diagonally cut into 5cm lengths
• 60ml 1 4 cup avocado oil
• 2 tablespoons white wine vinegar
• 1 tablespoon 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
• 1 4 cup coarsely chopped fresh chives

The Instruction of walnut blue cheese witlof salad

• place the walnuts in a medium frying pan over medium heat and cook stirring for 5 minutes or until toasted remove from heat and set aside to cool
• heat the olive oil in a large frying pan over medium high heat add the asparagus and cook stirring for 3 minutes or until bright green and tender crisp remove from heat and transfer to a large bowl set aside for 5 minutes to cool slightly
• place the avocado oil vinegar and mustard in a screw top jar and shake well to combine taste and season with salt and pepper
• to serve divide the rocket among serving plates top with the asparagus prosciutto and witlof sprinkle with walnuts blue cheese and chives drizzle with dressing and serve immediately

Nutritions of Walnut Blue Cheese Witlof Salad

calories: 536 077 calories
calories: 46 grams fat
calories: 10 grams saturated fat
calories: 3 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 27 grams protein
calories: n a
calories: 1910 36 milligrams sodium
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calories: nutritioninformation