If you're anything like me, breakfast ideas are hard to…
This week’s recipe is a gentle twist in the traditional walnut salad. Why? Because you can use the Maple Syrup and Cinnamon Walnuts we made last week to give this baby an added kick.
Take a look, salad never tasted so good!
Cooking and prep time: 15 minutes or less.
- ½ cup walnuts chopped *
- 2 small, ripe pears, cut into thin strips
- 100g Gorgonzola cheese, cubed
- 1 red capsicum cut into thin strips
- 2 large handfuls of mixed salad leaves
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- Freshly ground salt and pepper
1. In a large bowl combine walnuts, pears, cheese, capsicum and salad leaves.
2. Mix olive oil, vinegar and mustard together in another smaller bowl, or shake in a well sealed jar, until well combined.
3. Pour olive oil mixture over salad, add salt and pepper to taste, then mix everything together one last time.
*For best results use the maple syrup and cinnamon walnuts recipe from last week.
**Plain walnuts can also be lightly browned in a frying pan. Allow to cool before adding to the salad.
*** If Gorgonzola is unavailable, other cheese alternatives can be used, including parmesan
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