| RED ONION, NECTARINE AND BLUE CHEESE SALAD |
 |
|
|
150g bag salad leaves
100g (4oz) sugar snap peas
A little oil
2 large nectarines, cut into quarters
4 red onions, peeled and cut into quarters
225g (8oz) baby plum tomatoes
Dressing:
75g (3oz) Rosenborg Traditional Danish Blue cheese
1 tbsp. crème fraiche |
| |
|
1. Cook the sugar snaps for 2-3 minutes in boiling water until just tender. Drain.
2. Heat a griddle pan or skillet and brush lightly with oil. Start by griddling the onions, turning frequently until browned.
3. Add the nectarines and tomatoes to the pan and cook until lightly browned.
4. Warm the cheese in a pan with the crème fraiche until the cheese has melted, do not boil.
5. Arrange the salad leaves on a large plate, top with the cooked ingredients and drizzle over the dressing.
SERVES 4 |
|
|
|