| RED ONION, NECTARINE AND BLUE CHEESE SALAD |
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1 bag mixed salad leaves
4 ounces sugar snap peas
A little oil
2 large nectarines, cut into quarters
4 red onions, peeled and cut into quarters
8 ounces baby plum tomatoes
Dressing:
3 ounces ROSENBORG® Danish Blue cheese
1 tablespoon soured cream
Serves 4. |
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1. Cook the sugar snap peas for 2-3 minutes in boiling water until crisp, then 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 soured cream 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. |
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