Pete Goffe-Wood

Chicory, Avocado, Pink Grape Fruit & Gorgonzola Salad

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Description

Pair this fresh and tasty salad with Kumala Chenin/Viognier and enjoy the bursts of flavour… Mmmm…

Ingredients

100 g chicory
1 grapefruit segmented
30 g crumbled blue cheese
½ avocado, sliced
20g rocket
¼ cup spiced almonds
75ml Blue Cheese dressing
5g chives finely chopped
BLUE CHEESE DRESSING:
400 g blue cheese
1 clove garlic
2 tblsp finely chopped onion
150 ml balsamic vinegar
1 L cream
Salt & pepper
SPICED ALMONDS:
1 kg almonds
¼ cup finely chopped rosemary
2 tsp cayenne pepper
¾ cup brown sugar
2 tsp salt
½ cup melted butter

Directions

1
Arrange the chicory & rocket in a pile with slices of avo and grapefruit segments. Crumble the cheese on top of the salad, scatter with walnuts and then drizzle over the blue cheese dressing. Sprinkle the chives on top
2
BLUE CHEESE DRESSING:
3
Whisk the cheese, onions, garlic and vinegar into a paste. Slowly add the cream. Whip the dressing until it is a little thick. Be careful not to whisk too much or it will split. Season with salt & pepper
4
SPICED ALMONDS:
5
Put the nuts on a tray and place in the oven until golden brown
6
Mix the herbs, spice, salt and butter together.
7
Add the nuts to the spiced butter and mix thoroughly.