how to make perfect Walnut, blue cheese & witlof salad

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Walnut, blue cheese & witlof salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Walnut, blue cheese & witlof salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Walnut, blue cheese & witlof salad is something that I’ve loved my entire life.

Table of Contents


  • 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


  • 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.

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