Ingredients
- 100g (1 cup) walnut halves
- 1 tsp olive oil
- 2 bunches asparagus, woody ends trimmed, diagonally cut into 5cm lengths
- 60ml (1/4 cup) avocado oil
- 2 tbs white wine vinegar
- 1 tbs 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
Description
Walnut, Blue Cheese & Witlof Salad Recipe - 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. Heat The Olive Oil In A...
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