Crush half a clove of garlic some salt and pepper in a mortar and pestle.
Add a teaspoon of dijon mustard, a splash of sherry vinegar and some pieces of blue cheese - I used Oxford Blue but any good blue is ok.
Crush all the ingredients into a paste and slowly add extra virgin olive oil as you mix to form an emulsion.
Place your salad leaves in a bowl with chopped radishes, walnuts and pieces of blue cheese and then dress with the blue cheese dressing and serve.
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