Yorkshire Wensleydale & Cranberries Cheese Salad

The perfect light lunch, or starter with a difference

Ingredients

• 4 good handfuls/approx. 90g of mixed leaves (baby leaf salad works best)
• 2 spring onions, trimmed & chopped finely
• 2 tbsp pine nuts
• 6 cherry tomatoes, ideally on the vine, halved
• ½ Granny Smith apple, grated
• Tbsp good quality olive oil
• Tbsp red wine vinegar
• 90g Yorkshire Wensleydale & Cranberries cheese

Method

1. Step 1. Gently toast the pine nuts, either under the grill on a lined baking tray, or in a dry non-stick frying pan over a low heat. Do not allow to char – they should only darken slightly.
2. Step 2. Add the salad leaves, pine nuts, cherry tomatoes and grated apple to a bowl.
3. Step 3. In a small pot (with a lid), add the olive oil and red wine vinegar. Place the lid on firmly and shake the pot until the oil and vinegar have emulsified (combined) to form a dressing.
4. Step 4. Pour the dressing into the bowl, toss the salad together and serve onto plates.
5. Step 5. Crumble the Yorkshire Wensleydale & Cranberries cheese over the salad just before serving.

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