Dandelion Blue Cheese salad with walnuts

Name: Dandelion Blue Cheese salad with walnuts
Yield: 4 servings
Ingredients: 3 tbsp (45 ml) wine vinegar; 1 tbsp (15 ml) dijon mustard; ¼ cups (50 ml) olive oil; 5 cups dandelion leaves, washed and loosely chopped; 1 cup celery with leaves, coarsely chopped; ¼ cups (50 ml) walnuts pieces, toasted; 4⅜ Castello® Traditional danish blue, broken into small pieces; salt to taste; pepper to taste

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Ingredients

Vinaigrette:

3 tbsp (45 ml) wine vinegar

1 tbsp (15 ml) dijon mustard

¼ cups (50 ml) olive oil

Salad

5 cups dandelion leaves, washed and loosely chopped

1 cup celery with leaves, coarsely chopped

¼ cups (50 ml) walnuts pieces, toasted

4⅜ Castello® Traditional danish blue, broken into small pieces

salt to taste

pepper to taste

Preparation

Dressing:

For the vinaigrette dressing: Combine together all the ingredients and set aside.

Salad:

For the 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 Traditional Danish Blue cheese.

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