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A fresh and crisp salad for any time of the day.
The textures in this salad are the key. The saltiness of the prosciutto, the creaminess of the Stilton with the crunch of the apple. Great as an entrée or on its own as a light lunch or dinner.
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Enjoy with a glass of Pinot Grigio, some sunshine and good company!
Place the sultanas in a bowl and add the red wine vinegar, add approx. 1 cup of hot water to cover the sultanas. Leave for 10 mins.
Meanwhile, add the walnuts to a dry pan and roast until golden. Allow to cool.
Finely slice the celery. Pick off the leaves and retain.
1/4 the apple, de-seed and slice thinly.
Strain the sultans, they should be plump and sweet. Add to a bowl with the celery, celery leaves, roquette, apple and walnuts.
For the dressing, combine all the ingredients and lightly whisk.
Lightly coat the salad with the dressing, serve on a plate and top with prosciutto and crumbled Stilton.
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