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 
  • 125 g Castello┬« Traditional Danish 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.