Dandelion Blue Cheese salad with walnuts

4 servings

Vinaigrette: 
3 tbsp (45 mL) wine vinegar 
1 tbsp (15 mL) Dijon mustard 
1/4 cup (50 mL) olive oil 

Salad: 
5 cups dandelion greens, washed and loosely chopped 
1 cup celery with leaves, coarsely chopped 
1/4 cup (50 mL) walnut pieces, toasted 
1 pkg (125 g) Castello® Traditional Blue Cheese, 
broken into small pieces 
salt and pepper to taste 

Dandelion Blue Cheese salad with walnuts

Preparation

Dressing: 
Whisk together dressing ingredients and set aside. 

Salad: 
Place the dandelion greens, celery and walnuts in a salad bowl or on individual salad plates. Dress with vinaigrette, season with salt and pepper and top with Blue Cheese. 

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