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Dandelion Blue Cheese salad with walnuts

Dandelion Blue Cheese salad with walnuts

4 servings



  • 3 tbsp (45 ml) wine vinegar
  • 1 tbsp (15 ml) dijon mustard
  • ¼ cup (50 ml) olive oil


  • 5 cups dandelion greens, washed and loosely chopped
  • 1 cup celery with leaves, coarsely chopped
  • ¼ cup (50 ml) walnuts pieces, toasted
  • Castello® Traditional Danish Blue, broken into small pieces
  • salt to taste
  • pepper to taste


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

2. For the salad: place the dandelion greens, celery and walnuts in a salad bowl or on individual salad plates.

3. Dress with vinaigrette, season with salt and pepper and top with Traditional Danish Blue cheese.