Great method to throw away a single ingredient. This is really a great Walnut, blue cheese & witlof salad plus a few among my favorites. If you are concerned about the nutrient value of some of these dishes, don't be. Although it might be low in calories, though you are not obtaining much nutrient value from this won't maintain you personally, and you'll just wind up hungry yet again and again eating more energy than you otherwise would need. Nutrition facts labels tell you what's from the meals you eat. It makes it possible to determine if you get a healthy and balanced diet. Every single recipe we share needs to have an ingredient tag. Some recipes also provide nutritional actuality info. The ingredient label lists the number in the area under. They are recorded per serving as a proportion of the everyday value.

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How to make Walnut, blue cheese & witlof salad

Yield = 4
Prep time: 0:15
Cook time: 0:10
Total time: 0:25

Ingredients

  • 100g (1 cup) walnut halves
  • 1 teaspoon olive oil
  • 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths
  • 60ml (1/4 cup) avocado oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon wholegrain mustard
  • Salt & freshly ground black pepper
  • 50g baby rocket leaves
  • 12 thin slices prosciutto, halved lengthways
  • 2 witlof, bases trimmed, leaves separated
  • 200g roaring forties blue cheese (King Island Dairy brand), crumbled
  • 1/4 cup coarsely chopped fresh chives

Method

  • Step 1 Place the walnuts in a medium frying pan over medium heat and cook, stirring, for 5 minutes or until toasted. Remove from heat and set aside to cool.
  • Step 2 Heat the olive oil in a large frying pan over medium-high heat. Add the asparagus and cook, stirring, for 3 minutes or until bright green and tender crisp. Remove from heat and transfer to a large bowl. Set aside for 5 minutes to cool slightly.
  • Step 3 Place the avocado oil, vinegar and mustard in a screw-top jar and shake well to combine. Taste and season with salt and pepper.
  • Step 4 To serve, divide the rocket among serving plates. Top with the asparagus, prosciutto and witlof. Sprinkle with walnuts, blue cheese and chives. Drizzle with dressing and serve immediately.