A delicious burst of flavours. 


  • 1 tbsp fresh lemon juice

  • 1 pot (170g) Chris' Heritage Gorgonzola, pear & walnut dip

  • 2 Josephine pears peeled, cored and diced into cubes

  • 2 stalks celery chopped

  • 1 1/2 cup roast turkey breast diced into cubes

  • 1/4 cup dried cranberries

  • 1/4 cup walnuts chopped

  • 1/2 tsp salt or to taste

  • 2 tbsp chop continental parsley

  • 1/4 tsp fresh cracked pepper or to taste

  • 1 Red Oak lettuce washed and dried, leave separated

  • The seeds of half a pomegranate and micro herbs for garnish


  • 1.

    Reserve walnut sachet and set aside. 

  • 2.

    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. 

  • 3.

    Season with salt and fresh cracked pepper.

  • 4.

    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. 


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