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Paddock To Plate


  • 1 cos lettuce

  • 125 gm good quality blue cheese

  • 1 celery stalk, thinly sliced

  • 1 pink lady apple

  • 1/4 cup walnuts, toasted

  • Dressing

  • 1/2 cup mayonnaise

  • 2 tbsp Chardonnay vinegar

  • 1 tbsp lemon juice

  • 1 tsp Dijon mustard


  • 1.

    Peel outer leaves off the cos lettuce to get to the heart. Break off inner leaves and arrange on a large platter. Break blue cheese up into smaller chunks and scatter over the salad with the celery.

  • 2.

    To make the dressing, mix all the ingredients in a bowl to combine and add salt to taste.

  • 3.

    Spoon dressing over the salad, then cut the cheeks off the apple, cut in very thin slices and sprinkle over the salad. Coarsely break up the walnuts, scatter over the salad and serve.

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