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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  • Serves 4

  • For the salad

  • 12 thin slices Prosciutto

  • 100g Walnuts

  • 50g Sultanas

  • 1 Apple

  • 2 sticks Celery (retain the leaves)

  • Handful of Wild Roquette

  • 75ml Red Wine Vinegar

  • 250ml Hot water

  • For the dressing

  • 25ml Red Wine Vinegar

  • 75ml Extra Virgin Olive Oil

  • 1 tsp Dijon Mustard

  • Juice of 1 Lemon

  • Salt & Pepper


  • 1.

    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.

  • 2.

    Meanwhile, add the walnuts to a dry pan and roast until golden. Allow to cool.

  • 3.

    Finely slice the celery. Pick off the leaves and retain.

  • 4.

    1/4 the apple, de-seed and slice thinly.

  • 5.

    Strain the sultans, they should be plump and sweet. Add to a bowl with the celery, celery leaves, roquette, apple and walnuts.

  • 6.

    For the dressing, combine all the ingredients and lightly whisk.

  • 7.

    Lightly coat the salad with the dressing, serve on a plate and top with prosciutto and crumbled Stilton.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 214kj
  • Fat Total 17g
  • Saturated Fat 2g
  • Protein 5g
  • Carbohydrate 10g
  • Sugar 6g
  • Sodium 321mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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