Plum and blue cheese salad recipe

• Serves 4
• 10 mins to prepare and 5 mins to cook
• 228 calories / serving
• Gluten-free

Ingredients

• 40g walnut halves
• 20g 4-seed mix
• 2 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 85g bag watercress
• 2 chicory, roughly chopped
• 4 Flavorking plums, stoned and sliced
• 60g Gorgonzola, roughly crumbled

Directions

1. In a frying pan over medium-low heat, dry fry the walnuts and seed mixture for 3-4 minutes. Allow to cool completely before using.
2. In a small bowl or jug, add the oil, vinegar, and mustard, season with salt and pepper, and whisk to incorporate.
3. Toss the watercress, chicory, and plums with the dressing in a large mixing basin. Distribute the cheese, roasted walnuts, and seeds across four dishes.

Tip: If you want, use a vegetarian blue cheese such as Dolcelatte.