A delicious burst of flavours.
Reserve walnut sachet and set aside.
Combine lemon juice, Gorgonzola, pear & walnut dip, diced pear, cranberries, celery, turkey, chopped parsley and walnuts in a large bown and stir through to combine.
Season with salt and fresh cracked pepper.
To serve, arrange the Red Oak leaves around the plate and pile the Waldorf salad directly in the centre. Top with fresh pomegranate seeds, micro herbs and teh crushed walnuts from the sachet included.
Exclusive recipe from Chris' Dips.
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