Violet salad with blue cheese and walnuts

Name: Violet salad with blue cheese and walnuts
Ingredients: 1 - 1½ cups dark balsamic vinegar; 75 g walnuts; 200 g bacon; about 200 g finely chopped spring onions; 100 g washed spinach leaves; 100 g lettuce leaves, coarsely chopped; 75 g Castello® Traditional danish blue; violets; 200 g wholemeal bread

6 servings

Simplicity personified – our recipe for Violet Salad with Blue Cheese & Walnuts takes turns in surprising you with its diverse cast of subtle nuances and rich flavours. Catering to your palate by way of bacon, fresh greens and blue cheese the combination is balanced and genuine throughout. Give it a go!

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ingredients

Salad

1 - 1½ cups dark balsamic vinegar
75 g walnuts
200 g bacon
about 200 g finely chopped spring onions
100 g washed spinach leaves
100 g lettuce leaves, coarsely chopped
75 g Castello® Traditional danish blue

Garnish

violets

Serve with

200 g wholemeal bread

preparation

Preparation

Boil the vinegar over high heat and uncovered, for 10-15 minutes - Until it is reduced by half. Roast the nuts in a dry pan over a moderate heat for 2-3 minutes. Let the nuts cool on a plate. Fry the bacon for about 10 min. until it is golden and crisp. Let it drain on paper towels. Leave half of the bacon fat in the pan and fry the spring onions for about 2 min. Arrange spinach, lettuce, bacon, onions, walnuts and Castello Traditional Danish Blue cheese on a platter.

Pour some balsamic vinegar over the salad and garnish with violets. Serve with bread.