Dandelion Blue Cheese salad with walnuts

4 servings

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

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


Whisk together dressing ingredients and set aside. 

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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