Yorkshire Wensleydale & Cranberries Cheese Salad

Yorkshire Wensleydale & Cranberries Cheese Salad
Serves 2  Prepare in 10 mins

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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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

T: 01969 667664

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