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Fuji And Walnut Garden Salad
For the vinaigrette:
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (15 ml) Dijon mustard
- 4 tablespoons (60 ml) extra virgin olive oil
- salt & freshly ground black pepper
Whisk all the ingredients together to form an emulsion vinaigrette. Set aside.
For the salad:
- 1 Tru-Cape Fuji apple, cored
- large packet of butter lettuce leaves, washed and drained
- 1 large handful of walnuts, roughly chopped
- 100 g blue cheese
- Cut the apple in half and grate on a coarse cheese grater.
- Place the apple, butter lettuce and nuts in a bowl, drizzle with the vinaigrette and toss together to coat all over.
- Arrange on a salad platter and crumble the cheese on top.