Dolcelatte, Spinach & Walnut Salad

Friday 5 October 2012

A Great starter; crisp leaves, crunchy walnuts and a creamy blue cheese - and quick to make..

Give me ten minutes and this could be on the table..


You Will Need -

Spinach Leaves - 4 handfuls of leaves or one bag prepare from the chiller
75 g Walnut Halves
6 Plum Tomatoes
50 g Dolcelatte Cheese
4 Tablespoons of Cream Cheese
Walnut Oil to cook with
Salt and Fresh Black Pepper
Olive Oil to drizzle
Red Wine Vinegar

For a meat version -
Add 4 rashers of chopped panchetta cooked

Serves 4

Go Create!

  1. Wash the leaves and arrange a handful in each dishing.
  2. Take the walnut halves and light cook in oil until they are crispy.
  3. Pour over the walnuts onto the leaves.
  4. Heat the dolcelatte for one minute in the same pan you use for the walnuts and pour over them.
  5. Take a tablespoon of soft cheese for each salad and add 5 -6 small balls around the salad.
  6. Chop the red pepper finally and sprinkle on.
  7. Drizzle over the olive and vinegar.
  8. Season with salt and black pepper.

Add panchetta for a meat alternative. The cream cheese balances the panchetta and dolcelatte flavours.


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