Salad of Castlefranco, Walnuts, Birkham Blue and Persimmon
MaKES: Enough for 6
Ingredients
1 Large Castelfranco Lettuce
2 Thinly Sliced Persimmon
100g Candied Walnuts
1 Pear thinly sliced
3 stems parsley
150g roquefort
120ml milk
1 lemon juiced
1 tsp Dijon mustard
300ml vegetable oil
METHOD
To make the dressing:
Place the milk and cheese into a pan and cook for 12 minutes. Add this to a blender when cooled and blend to make a puree. Add the mustard and slowly add the oil and finish with the lemon juice. Reserve for the salad.
To make the salad:
Simply wash and dry your Castelfranco, remove the base and lay this naturally onto a flat plate. Place the walnuts, persimmons, and pears around. Dress with the Roquefort dressing and finish with the picked parsley.
Happy Cooking
Adam x
